Skinny Slow Cooker White Bean Chicken Chili Recipe (2024)

FAQs

How long does thin chicken take in crockpot? ›

Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes. Perfect for shredding!

You can also stir in dairy like yogurt, sour cream, milk (only if the dish isn't sour, or it will curdle), buttermilk, or kefir into a dish; the capsaicin will bind with the milk proteins instead of the nerve receptors in your mouth.

Using Cornmeal to Thicken Chili

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

We found that the only way to cook chicken (and turkey) in a slow cooker is on the low setting and for a relatively short amount of time.

Research conducted by USDA FSIS indicates it's safe to cook large cuts of meat and poultry in a slow cooker.

Ideally, chili should simmer low and slow. This allows some of the liquid to evaporate and results in a thicker consistency and deeper, more complex flavor as the aromatics and spices release their superpowers.

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

There are 3 causes of thin chili: Short cooking time, Excess stock in the chili, Too many fresh tomatoes.

Simmer the chili longer: The longer you simmer the chili, the thicker it will be. Keep simmering until the desired consistency is reached. Add more beans: Mash another can of cannellini beans with a potato masher, then stir it into the chili.

Cornstarch isn't the only way to thicken chili. You can also use flour, cornmeal, or masa harina as a cornstarch substitute.

What if I put too much cumin in chili? ›

Acidic ingredients like lemon juice, lime juice, or vinegar can also help counteract the excessive cumin flavor. The acidity brings a tangy and fresh element to the dish, balancing out the dominant cumin taste. A squeeze of lemon or a drizzle of vinegar can work wonders in mellowing down the cumin's intensity.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

If our chili turns our watery or think, we have tried many ways to thicken it up. You can thicken your chili just by simple taking off the lid of your crock pot. It can also be thicken by adding cornstarch or flour. These thickening agents are pantry staples that your probably already have.

You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.

Season the chicken with salt, pepper, and paprika, and place in the slow cooker on top of the crumpled aluminum foil. Set the slow cooker to High for 1 hour, then turn it down to Low for 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Goal #2: Thin Breasts = Faster Cooking

Faster cooking means less time in the kitchen, more time to spend procrastinating on the internet. Butterflying a breast and pounding it out to about 1/4-inch in thickness can decrease your cooking time from 8 to 10 minutes all the way down to about 2 minutes.

You're going to compromise the texture of chicken a bit when you cook it for 8 hours in the slowcooker. It's going to be super tender, but not “sliceable”, so use this to your advantage and shred the meat using two forks and toss it with the cooking liquid.