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Three Bean Chicken Chili: A Gluten-Free, Slow Cooker Favorite

A white chili using any beans you enjoy that includes shredded chicken breast and one ingredient you can't leave out!

Servings 12 cups

Ingredients

  • 1 pound boneless skinless, raw chicken breast
  • 1 can 16 oz fire-roasted tomatoes
  • 2 cans 15 oz each cannellini beans or black-eyed peas, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz butter beans, drained and rinsed
  • 1 can 4 oz fire-roasted green chiles
  • 2 medium onions diced
  • 6 cloves garlic minced
  • 2 Tbsp olive oil
  • 1 Tbsp cumin
  • 1 tsp cayenne pepper
  • 1 cup low-sodium chicken stock
  • Salt and pepper to taste

Instructions

  1. Set up your slow cooker with a liner so clean up is easier later on. 
  2. In a medium saucepan, heat up the olive oil. Add the onions and cook until translucent. Add the minced garlic for the last 30 seconds and remove from the heat. Place the onions and garlic in the bottom of the slow cooker. ***You may skip this part and add them raw.

  3. Next, add the chicken as the next layer, and then add the rest of the ingredients on top. Give a little mix to blend everything above the chicken. 

  4. Cover and cook for 4 hours on high or 6 hours on low.
  5. As always, stick a thermometer into the chicken to see if it has reached at least 165 F before eating. Using a fork, shred the chicken up a bit (it should fall apart easily) before serving.

Recipe Notes

Serve over rice.  Add any desired vegetables at the end.  Your dinner guests might appreciate sour cream, shredded cheese, and hot sauce.