This Crockpot Chicken and Rice Chili Recipe is inspired by Erin's recipe on WellPlated.com for her Crockpot White Chicken Chili. I planned to just post on instagram with a link, but I switched it up a bit and we love it so much I decided to give it it's own post! Apparently I made it just in time too, because it dropped about 30 degrees since yesterday. BRR! I'm not ready for winter weather.
If you know me, you know I love to bake, but cooking has never come naturally to me. Dave and I got married right as I started familiarizing myself with the stove/oven more and he loves to cook (and is so good at it), so I haven't done a ton of cooking since we've been married.
This year, one of my goals has been to get more comfortable with different recipes and step outside my comfort zone when it comes to cooking. Another has been to start using my crockpot more often, I think I've used it once, mayyyyybe twice, since we got one. Now that we have a wild toddler I am loving crockpot meals that you can just start and let it do it's thing!
One of the main sites that has been my go-to for easy-to-follow, healthy, and husband approved recipes is Well Plated. I actually took dance lessons with Erin in high school, so it's fun to see her blog become so successful! Her Crockpot Buffalo Chicken that she makes for her taquitos has been made several times lately. And I know this chili will be something I make over and over again. So hearty and delicious without the guilt that usually comes with comfort food.
- 2 Chicken Breast
- 32 oz Chicken Stock
- 2 (15 oz) Cans of White Beans (I used Great Northern)
- 3 Cloves Minced Garlic
- 1/2 Large Yellow Onion (chopped)
- 2 Cups Cooked White Rice
- 1 (10 oz) Can of Diced Tomatoes and Green Chilies
- 2 Teaspoons Cumin
- 1 Tsp Chili Powder
- 1 Teaspoon Salt
- 1 Teaspoon Oregano
- Fresh Cilantro (for garnish)
- Grated Cheese (for serving)
- Stonyfield Organic Yogurt (for serving)