Some weeks can seem super long- with working a full-time job, taking full-time classes, studying, podcasting, and being social. And not that winter is in full throttle, I find joy in canceling my weekend plans with hopes to stay indoors where it’s warm. Over the weekend, I worked on one of my favorite recipes this year- White Bean Chicken Chili. I can be a very repetitive person when I’ve found something that works for me and for weeks straight I chose to eat Chicken Chili. Let’s just say I was determined on learning how to make it at home. This soup is perfect for cold weeknights, a meal to enjoy all weekend long, or to bring to a family potluck- since it is the holiday season.
You have two options for cooking your chicken that will be used in the recipe. For this recipe, I seasoned the boneless, skinless chicken breasts with salt and pepper and for 25 minutes on 375 degrees. Once the chicken is cooked, I set to cool for five minutes and use two large forks to shred the chicken. I use this recipe when making pulled chicken sandwiches or chicken for taco night. You can also use a hand mixer and large bowl to shred chicken, I do this when cooking for a crowd.
The other option to make the shredded chicken is to assemble all of the ingredients into the crockpot besides the chicken, add seasonings, add uncooked chicken on top, season chicken, and cook on either heat option. Once soup and chicken has cooked, remove the chicken from op top onto a different plate or bowl and shred using a hand mixer or two forks and elbow grease.