It doesn't necessarily have to be a slow cooker recipe, either. If you have a rotisserie chicken, use canned beans, and saute the veggies for a little bit, it could be a 30 minute meal.
Slow Cooker Jalapeno Popper White Bean Chili
- 1 cup chopped yellow or white onion
- 2 jalapeno peppers, seeded and finely chopped
- 3 cloves garlic, finely minced or pressed
- 1/2 cup red or yellow bell pepper, small diced
- 1 pound chicken breasts, trimmed of fat (about 2 chicken breasts)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 (14-ounce) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth (I kept this the same, but was worried it would be too much liquid since I didn't use dry beans. It ended up being perfect for me, though).
- 12 ounces dry white beans, rinsed and picked through to remove any stones or bad beans (I just used 2 cans of white beans, drained and rinsed)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces light cream cheese, cut into cubes
- 1 cup frozen corn kernels (i used 1 can, drained)
- 6-8 slices bacon, cooked and crumbled or chopped
- Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours (I did 4-6 hoursish since my beans were already cooked).
- Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
- Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
- Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.