White Bean Chicken Chili From Dry Beans
Dried Great Northern beans, soaked and boiled first, then cooked with the chicken all day on LOW.
White Bean Chicken Chili From Dry Beans
Course: Main CourseDifficulty: Easy6
servings20
minutes7
hours30
minutesDried Great Northern beans, soaked and boiled first, then cooked with the chicken all day on LOW.
Ingredients
1 lb dried Great Northern beans
1½–2 lb boneless, skinless chicken thighs
1 medium yellow onion, diced
4 cloves garlic, minced
2 cans (4 oz each) diced green chiles
6 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
4 oz cream cheese, at room temperature
1 lime
Directions
- Cover the dried beans with plenty of water and soak at least 5 hours or overnight, then drain and rinse.
- Put the soaked beans in a saucepan, cover with fresh water and boil hard for 10 minutes. Drain. This step breaks down the lectin that raw beans carry.
- Lay the chicken thighs flat on the bottom of the slow cooker.
- Add the boiled beans, onion, garlic and green chiles on top.
- Pour in the broth and add the cumin, chili powder, oregano, paprika, salt and pepper.
- Cover and cook on LOW about 7½ hours, until a bean is soft all the way through when you bite it.
- Shred the chicken in the pot with two forks and mash a handful of beans against the side.
- Stir in the cream cheese and cook on HIGH 15 minutes, until smooth.
- Finish with lime juice and add a splash of broth if the beans drank too much.
Notes
- Do not skip the boil. A slow cooker never gets hot enough to break down the lectin in raw beans, and undercooked dried beans can make you sick.
Why White Bean Chicken Chili From Dry Beans needs a boil
Dried beans carry a natural compound that a slow cooker alone does not break down. A hard 10 minute boil first makes them safe. After that they cook to a creamy, tender texture in the pot.
The chicken thighs stay tender through 7 hours or more on LOW, and the beans turn creamy rather than chalky. Six cups of broth is more than other versions because dried beans absorb a lot. Cream cheese finishes the pot, so keep it room temperature.
Swaps
Cannellini or navy beans both work. Chicken breast can replace thighs, but watch the dryness. Do not use old dried beans, since they may stay hard.
Serving
Cornbread and a squeeze of lime. Top with shredded cheese and cilantro.
Planning ahead and storing
Soak the beans overnight and the rest comes together fast the next day. Leftovers keep 4 days and freeze well. The mistake is skipping the boil. Plan the soak the night before, then the day itself is easy. A squeeze of lime at the end brightens the whole pot.
White Bean Chicken Chili From Dry Beans at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by dried Great Northern beans, –2 lb boneless, yellow onion, garlic
Tips for White Bean Chicken Chili From Dry Beans
Do not skip the boil. A slow cooker never gets hot enough to break down the lectin in raw beans, and undercooked dried beans can make you sick.
White Bean Chicken Chili From Dry Beans FAQ
How long does White Bean Chicken Chili From Dry Beans take?
White Bean Chicken Chili From Dry Beans takes 7 hours 30 minutes of cooking after 20 minutes of prep.
How many people does White Bean Chicken Chili From Dry Beans serve?
This recipe makes 6 servings.
What do I need to make White Bean Chicken Chili From Dry Beans?
14 ingredients, led by dried Great Northern beans, –2 lb boneless, yellow onion, garlic. Amounts are in the recipe card above.
