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Crockpot White Chicken Chili Flavorful and Easy Recipe

by on February 14, 2025

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Get ready for a warm and hearty treat with my easy Crockpot White Chicken Chili recipe! This dish combines tender chicken, flavorful beans, and just the right spices for a comforting meal. Whether it’s for a busy weeknight or a family gathering, this chili delivers on taste and simplicity. Plus, I’ll share tips to customize it just how you like. Let’s dive into the easy steps to make your chili unforgettable!

- 1.5 lbs boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup corn (fresh or frozen) - 2 cups chicken broth When I make this chili, I love using boneless, skinless chicken breasts. They cook well and shred easily. White beans add a creamy texture that blends perfectly with the other ingredients. Diced green chilies bring a mild heat and great flavor. Chopping onion and garlic adds depth. I often use corn for a sweet touch, and chicken broth binds all the flavors. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon dried oregano - Salt and pepper to taste The seasonings truly make this dish stand out. Ground cumin gives a warm, earthy flavor. Chili powder adds a bit of kick without being too spicy. Dried oregano enhances the taste. I always sprinkle salt and freshly cracked pepper to finish, adjusting to my preference. - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - Fresh cilantro, chopped, for garnish In my opinion, the creamy additions are what elevate this chili. Sour cream makes it rich and smooth. Shredded Monterey Jack cheese melts beautifully, creating a comforting texture. I love topping it with fresh cilantro. It adds a burst of color and flavor that brightens up the dish. {{ingredient_image_2}} To start, layer the chicken breasts at the bottom of your crockpot. Use 1.5 pounds of boneless, skinless chicken. This makes a tasty base. Next, add a 15-ounce can of drained and rinsed white beans. Then, pour in a 4-ounce can of diced green chilies. It gives a nice kick! Now, chop one medium onion finely and add it in. Don't forget two cloves of minced garlic. They add great flavor! Finally, toss in one cup of corn, fresh or frozen. Once that’s done, it’s time to add the broth and spices. Pour in two cups of chicken broth. This keeps everything moist and flavorful. Sprinkle one teaspoon of ground cumin, one teaspoon of chili powder, and one teaspoon of dried oregano on top. Add salt and pepper to taste. Use a large spoon to mix everything gently. Make sure not to disturb the chicken too much. You want it to stay whole while cooking. Cover the crockpot with its lid. You can choose to cook on low for 6 to 7 hours or high for 4 to 5 hours. Cooking on low helps the flavors blend better. To ensure even cooking, make sure the lid fits well. This keeps the heat in. Stir the chili halfway through cooking if you can. This helps it cook evenly. When the cooking time is up, carefully take the chicken out using tongs. Place it on a cutting board. Shred the chicken using two forks. It should fall apart easily. Return the shredded chicken back into the crockpot. Now, it’s time for the creamy finish! Stir in one cup of sour cream and one cup of shredded Monterey Jack cheese. Mix until the cheese melts and the chili is creamy. Taste the chili and adjust the seasonings if needed. Add more salt or spices if you like. Serve your creamy white chicken chili hot. Top it with fresh chopped cilantro for a pop of color and taste! Enjoy it with crusty bread or tortilla chips for a fun meal. To shred chicken easily, pull it apart while warm. Use two forks to tear it into small pieces. This way, the chicken mixes well with the chili. If you need a creamier chili, add more sour cream or cheese. Stir gently to blend it without losing the texture. To boost flavor, try adding more spices. A pinch of paprika or cayenne pepper can add heat. You can also add fresh herbs like cilantro or parsley. These herbs enhance the taste and make the dish look fresh. Add them just before serving for the best flavor. For best results, cook on low for 6-7 hours or high for 4-5 hours. If you are unsure if it's done, check the chicken. It should shred easily with a fork. The chili is ready when it’s thick and creamy, with all flavors well combined. Pro Tips Use Frozen Ingredients: If you're short on time, using frozen corn and pre-cooked chicken can save you prep time without sacrificing flavor. Adjust the Spice Level: For a spicier chili, add more diced green chilies or a pinch of cayenne pepper to the mix. Serve with Toppings: Enhance your chili by serving it with toppings like avocado, jalapeños, or additional cheese for extra flavor and texture. Make it Ahead: This chili can be made a day in advance. The flavors deepen overnight, making it even tastier when reheated! {{image_4}} You can change a few ingredients in this chili to suit your taste. First, try different beans. Instead of white beans, use black beans or pinto beans. They bring their own flavor and texture. You can also use turkey or beef instead of chicken. Ground turkey or shredded beef works great. Just adjust the cooking time based on the meat you choose. Want a meatless version? You can make this chili vegetarian easily. Start by leaving out the chicken. Use more beans and add some chopped bell peppers for texture. For the broth, use vegetable broth instead of chicken broth. This keeps the flavor rich and savory. If you love heat, spice up your chili! Add jalapeños or other hot peppers to the mix. You can chop them finely and mix them in with the other veggies. If you want extra heat, stir in some hot sauce at the end. This gives your chili a nice kick that spice lovers will enjoy. To keep your chili fresh, use airtight containers. Glass or plastic containers work well. Let the chili cool first. This prevents condensation inside the container. Store it in the fridge if you plan to eat it soon. For longer storage, freeze it. Make sure to label the containers with dates. This helps you keep track of freshness. When it’s time to eat your chili again, you have a few good options. You can use the microwave, stovetop, or crockpot. For the microwave, heat it in short bursts. Stir it every minute to keep it even. On the stovetop, warm it in a pot over low heat. Add a splash of chicken broth if it seems too thick. If you use the crockpot, set it to low. This method keeps the creaminess of the sour cream and cheese. Stir often to avoid sticking. In the fridge, this chili lasts about 3-4 days. Make sure to eat it within this time. If you freeze it, it can last for up to 3 months. Signs of spoilage include changes in smell or color. If it looks or smells off, throw it away. Always trust your senses when it comes to food safety. Yes, you can make this chili ahead of time. Meal prepping saves you time later. You can prepare the chili in your crockpot and let it cook. Once cooked, let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, just reheat it on the stove or in the microwave. This method keeps the flavors fresh and tasty. Absolutely! Freezing chili is a great way to save leftovers. To freeze, let the chili cool completely. Transfer it to a freezer-safe container or bag. Make sure to leave some space at the top for expansion. Seal it tightly and label it. When you want to eat it, thaw it in the fridge overnight. Then heat it on the stove or in the microwave until hot. Yes, you can use cooked chicken. Just make sure it is shredded or diced. Using cooked chicken cuts down on the cooking time. Add the cooked chicken to the crockpot with the other ingredients. Cook for about 2 hours on high or 4 hours on low. This way, the flavors blend nicely without overcooking the chicken. In this post, we explored how to make Crockpot White Chicken Chili. We discussed key ingredients like chicken, beans, and spices. I shared step-by-step cooking instructions and tips for perfect texture. You learned about variations, from vegetarian options to spicy twists. Lastly, we covered storage tips to keep your chili fresh. This recipe is easy and flexible. You can adjust flavors and ingredients to match your taste. Enjoy your chili adventures and make it your own!

Why I Love This Recipe

  1. Easy Preparation: This recipe requires minimal prep time, making it perfect for busy weeknights.
  2. Creamy Comfort: The addition of sour cream and cheese gives the chili a rich and creamy texture that is irresistible.
  3. Flavorful Ingredients: With the combination of spices, green chilies, and fresh cilantro, each bite is packed with flavor.
  4. Versatile Meal: This chili can be easily customized with your favorite toppings or served with sides like bread or chips.

Ingredients

Main Ingredients

– 1.5 lbs boneless, skinless chicken breasts

– 1 can (15 oz) white beans, drained and rinsed

– 1 can (4 oz) diced green chilies

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 1 cup corn (fresh or frozen)

– 2 cups chicken broth

When I make this chili, I love using boneless, skinless chicken breasts. They cook well and shred easily. White beans add a creamy texture that blends perfectly with the other ingredients. Diced green chilies bring a mild heat and great flavor. Chopping onion and garlic adds depth. I often use corn for a sweet touch, and chicken broth binds all the flavors.

Seasonings

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– 1 teaspoon dried oregano

– Salt and pepper to taste

The seasonings truly make this dish stand out. Ground cumin gives a warm, earthy flavor. Chili powder adds a bit of kick without being too spicy. Dried oregano enhances the taste. I always sprinkle salt and freshly cracked pepper to finish, adjusting to my preference.

Creamy Additions

– 1 cup sour cream

– 1 cup shredded Monterey Jack cheese

– Fresh cilantro, chopped, for garnish

In my opinion, the creamy additions are what elevate this chili. Sour cream makes it rich and smooth. Shredded Monterey Jack cheese melts beautifully, creating a comforting texture. I love topping it with fresh cilantro. It adds a burst of color and flavor that brightens up the dish.

Step-by-Step Instructions

Preparing the Ingredients

To start, layer the chicken breasts at the bottom of your crockpot. Use 1.5 pounds of boneless, skinless chicken. This makes a tasty base. Next, add a 15-ounce can of drained and rinsed white beans. Then, pour in a 4-ounce can of diced green chilies. It gives a nice kick!

Now, chop one medium onion finely and add it in. Don’t forget two cloves of minced garlic. They add great flavor! Finally, toss in one cup of corn, fresh or frozen.

Once that’s done, it’s time to add the broth and spices. Pour in two cups of chicken broth. This keeps everything moist and flavorful. Sprinkle one teaspoon of ground cumin, one teaspoon of chili powder, and one teaspoon of dried oregano on top. Add salt and pepper to taste.

Use a large spoon to mix everything gently. Make sure not to disturb the chicken too much. You want it to stay whole while cooking.

Cooking in the Crockpot

Cover the crockpot with its lid. You can choose to cook on low for 6 to 7 hours or high for 4 to 5 hours. Cooking on low helps the flavors blend better.

To ensure even cooking, make sure the lid fits well. This keeps the heat in. Stir the chili halfway through cooking if you can. This helps it cook evenly.

Finishing the Chili

When the cooking time is up, carefully take the chicken out using tongs. Place it on a cutting board. Shred the chicken using two forks. It should fall apart easily.

Return the shredded chicken back into the crockpot. Now, it’s time for the creamy finish! Stir in one cup of sour cream and one cup of shredded Monterey Jack cheese. Mix until the cheese melts and the chili is creamy.

Taste the chili and adjust the seasonings if needed. Add more salt or spices if you like.

Serve your creamy white chicken chili hot. Top it with fresh chopped cilantro for a pop of color and taste! Enjoy it with crusty bread or tortilla chips for a fun meal.

Tips & Tricks

Perfecting the Texture

To shred chicken easily, pull it apart while warm. Use two forks to tear it into small pieces. This way, the chicken mixes well with the chili. If you need a creamier chili, add more sour cream or cheese. Stir gently to blend it without losing the texture.

Flavor Enhancements

To boost flavor, try adding more spices. A pinch of paprika or cayenne pepper can add heat. You can also add fresh herbs like cilantro or parsley. These herbs enhance the taste and make the dish look fresh. Add them just before serving for the best flavor.

Timing and Temperature

For best results, cook on low for 6-7 hours or high for 4-5 hours. If you are unsure if it’s done, check the chicken. It should shred easily with a fork. The chili is ready when it’s thick and creamy, with all flavors well combined.

Pro Tips

  1. Use Frozen Ingredients: If you’re short on time, using frozen corn and pre-cooked chicken can save you prep time without sacrificing flavor.
  2. Adjust the Spice Level: For a spicier chili, add more diced green chilies or a pinch of cayenne pepper to the mix.
  3. Serve with Toppings: Enhance your chili by serving it with toppings like avocado, jalapeños, or additional cheese for extra flavor and texture.
  4. Make it Ahead: This chili can be made a day in advance. The flavors deepen overnight, making it even tastier when reheated!

Variations

Ingredient Swaps

You can change a few ingredients in this chili to suit your taste. First, try different beans. Instead of white beans, use black beans or pinto beans. They bring their own flavor and texture. You can also use turkey or beef instead of chicken. Ground turkey or shredded beef works great. Just adjust the cooking time based on the meat you choose.

Vegetarian Options

Want a meatless version? You can make this chili vegetarian easily. Start by leaving out the chicken. Use more beans and add some chopped bell peppers for texture. For the broth, use vegetable broth instead of chicken broth. This keeps the flavor rich and savory.

Spicy Versions

If you love heat, spice up your chili! Add jalapeños or other hot peppers to the mix. You can chop them finely and mix them in with the other veggies. If you want extra heat, stir in some hot sauce at the end. This gives your chili a nice kick that spice lovers will enjoy.

Storage Info

How to Store Leftovers

To keep your chili fresh, use airtight containers. Glass or plastic containers work well. Let the chili cool first. This prevents condensation inside the container.

Store it in the fridge if you plan to eat it soon. For longer storage, freeze it. Make sure to label the containers with dates. This helps you keep track of freshness.

Reheating Instructions

When it’s time to eat your chili again, you have a few good options. You can use the microwave, stovetop, or crockpot.

For the microwave, heat it in short bursts. Stir it every minute to keep it even. On the stovetop, warm it in a pot over low heat. Add a splash of chicken broth if it seems too thick.

If you use the crockpot, set it to low. This method keeps the creaminess of the sour cream and cheese. Stir often to avoid sticking.

Shelf Life

In the fridge, this chili lasts about 3-4 days. Make sure to eat it within this time. If you freeze it, it can last for up to 3 months.

Signs of spoilage include changes in smell or color. If it looks or smells off, throw it away. Always trust your senses when it comes to food safety.

FAQs

Can I make Crockpot White Chicken Chili in advance?

Yes, you can make this chili ahead of time. Meal prepping saves you time later. You can prepare the chili in your crockpot and let it cook. Once cooked, let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, just reheat it on the stove or in the microwave. This method keeps the flavors fresh and tasty.

Is it possible to freeze the chili?

Absolutely! Freezing chili is a great way to save leftovers. To freeze, let the chili cool completely. Transfer it to a freezer-safe container or bag. Make sure to leave some space at the top for expansion. Seal it tightly and label it. When you want to eat it, thaw it in the fridge overnight. Then heat it on the stove or in the microwave until hot.

Can I use cooked chicken instead of raw?

Yes, you can use cooked chicken. Just make sure it is shredded or diced. Using cooked chicken cuts down on the cooking time. Add the cooked chicken to the crockpot with the other ingredients. Cook for about 2 hours on high or 4 hours on low. This way, the flavors blend nicely without overcooking the chicken.

In this post, we explored how to make Crockpot White Chicken Chili. We discussed key ingredients like chicken, beans, and spices. I shared step-by-step cooking instructions and tips for perfect texture. You learned about variations, from vegetarian options to spicy twists. Lastly, we covered storage tips to keep your chili fresh.

This recipe is easy and flexible. You can adjust flavors and ingredients to match your taste. Enjoy your chili adventures and make it your ow

- 1.5 lbs boneless, skinless chicken breasts - 1 can (15 oz) white beans, drained and rinsed - 1 can (4 oz) diced green chilies - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup corn (fresh or frozen) - 2 cups chicken broth When I make this chili, I love using boneless, skinless chicken breasts. They cook well and shred easily. White beans add a creamy texture that blends perfectly with the other ingredients. Diced green chilies bring a mild heat and great flavor. Chopping onion and garlic adds depth. I often use corn for a sweet touch, and chicken broth binds all the flavors. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon dried oregano - Salt and pepper to taste The seasonings truly make this dish stand out. Ground cumin gives a warm, earthy flavor. Chili powder adds a bit of kick without being too spicy. Dried oregano enhances the taste. I always sprinkle salt and freshly cracked pepper to finish, adjusting to my preference. - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - Fresh cilantro, chopped, for garnish In my opinion, the creamy additions are what elevate this chili. Sour cream makes it rich and smooth. Shredded Monterey Jack cheese melts beautifully, creating a comforting texture. I love topping it with fresh cilantro. It adds a burst of color and flavor that brightens up the dish. {{ingredient_image_2}} To start, layer the chicken breasts at the bottom of your crockpot. Use 1.5 pounds of boneless, skinless chicken. This makes a tasty base. Next, add a 15-ounce can of drained and rinsed white beans. Then, pour in a 4-ounce can of diced green chilies. It gives a nice kick! Now, chop one medium onion finely and add it in. Don't forget two cloves of minced garlic. They add great flavor! Finally, toss in one cup of corn, fresh or frozen. Once that’s done, it’s time to add the broth and spices. Pour in two cups of chicken broth. This keeps everything moist and flavorful. Sprinkle one teaspoon of ground cumin, one teaspoon of chili powder, and one teaspoon of dried oregano on top. Add salt and pepper to taste. Use a large spoon to mix everything gently. Make sure not to disturb the chicken too much. You want it to stay whole while cooking. Cover the crockpot with its lid. You can choose to cook on low for 6 to 7 hours or high for 4 to 5 hours. Cooking on low helps the flavors blend better. To ensure even cooking, make sure the lid fits well. This keeps the heat in. Stir the chili halfway through cooking if you can. This helps it cook evenly. When the cooking time is up, carefully take the chicken out using tongs. Place it on a cutting board. Shred the chicken using two forks. It should fall apart easily. Return the shredded chicken back into the crockpot. Now, it’s time for the creamy finish! Stir in one cup of sour cream and one cup of shredded Monterey Jack cheese. Mix until the cheese melts and the chili is creamy. Taste the chili and adjust the seasonings if needed. Add more salt or spices if you like. Serve your creamy white chicken chili hot. Top it with fresh chopped cilantro for a pop of color and taste! Enjoy it with crusty bread or tortilla chips for a fun meal. To shred chicken easily, pull it apart while warm. Use two forks to tear it into small pieces. This way, the chicken mixes well with the chili. If you need a creamier chili, add more sour cream or cheese. Stir gently to blend it without losing the texture. To boost flavor, try adding more spices. A pinch of paprika or cayenne pepper can add heat. You can also add fresh herbs like cilantro or parsley. These herbs enhance the taste and make the dish look fresh. Add them just before serving for the best flavor. For best results, cook on low for 6-7 hours or high for 4-5 hours. If you are unsure if it's done, check the chicken. It should shred easily with a fork. The chili is ready when it’s thick and creamy, with all flavors well combined. Pro Tips Use Frozen Ingredients: If you're short on time, using frozen corn and pre-cooked chicken can save you prep time without sacrificing flavor. Adjust the Spice Level: For a spicier chili, add more diced green chilies or a pinch of cayenne pepper to the mix. Serve with Toppings: Enhance your chili by serving it with toppings like avocado, jalapeños, or additional cheese for extra flavor and texture. Make it Ahead: This chili can be made a day in advance. The flavors deepen overnight, making it even tastier when reheated! {{image_4}} You can change a few ingredients in this chili to suit your taste. First, try different beans. Instead of white beans, use black beans or pinto beans. They bring their own flavor and texture. You can also use turkey or beef instead of chicken. Ground turkey or shredded beef works great. Just adjust the cooking time based on the meat you choose. Want a meatless version? You can make this chili vegetarian easily. Start by leaving out the chicken. Use more beans and add some chopped bell peppers for texture. For the broth, use vegetable broth instead of chicken broth. This keeps the flavor rich and savory. If you love heat, spice up your chili! Add jalapeños or other hot peppers to the mix. You can chop them finely and mix them in with the other veggies. If you want extra heat, stir in some hot sauce at the end. This gives your chili a nice kick that spice lovers will enjoy. To keep your chili fresh, use airtight containers. Glass or plastic containers work well. Let the chili cool first. This prevents condensation inside the container. Store it in the fridge if you plan to eat it soon. For longer storage, freeze it. Make sure to label the containers with dates. This helps you keep track of freshness. When it’s time to eat your chili again, you have a few good options. You can use the microwave, stovetop, or crockpot. For the microwave, heat it in short bursts. Stir it every minute to keep it even. On the stovetop, warm it in a pot over low heat. Add a splash of chicken broth if it seems too thick. If you use the crockpot, set it to low. This method keeps the creaminess of the sour cream and cheese. Stir often to avoid sticking. In the fridge, this chili lasts about 3-4 days. Make sure to eat it within this time. If you freeze it, it can last for up to 3 months. Signs of spoilage include changes in smell or color. If it looks or smells off, throw it away. Always trust your senses when it comes to food safety. Yes, you can make this chili ahead of time. Meal prepping saves you time later. You can prepare the chili in your crockpot and let it cook. Once cooked, let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, just reheat it on the stove or in the microwave. This method keeps the flavors fresh and tasty. Absolutely! Freezing chili is a great way to save leftovers. To freeze, let the chili cool completely. Transfer it to a freezer-safe container or bag. Make sure to leave some space at the top for expansion. Seal it tightly and label it. When you want to eat it, thaw it in the fridge overnight. Then heat it on the stove or in the microwave until hot. Yes, you can use cooked chicken. Just make sure it is shredded or diced. Using cooked chicken cuts down on the cooking time. Add the cooked chicken to the crockpot with the other ingredients. Cook for about 2 hours on high or 4 hours on low. This way, the flavors blend nicely without overcooking the chicken. In this post, we explored how to make Crockpot White Chicken Chili. We discussed key ingredients like chicken, beans, and spices. I shared step-by-step cooking instructions and tips for perfect texture. You learned about variations, from vegetarian options to spicy twists. Lastly, we covered storage tips to keep your chili fresh. This recipe is easy and flexible. You can adjust flavors and ingredients to match your taste. Enjoy your chili adventures and make it your own!

Crockpot Creamy White Chicken Chili

A hearty and creamy chili made with chicken, white beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup corn (fresh or frozen)
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • to taste salt and freshly cracked black pepper
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • for garnish fresh cilantro, chopped

Instructions
 

  • Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot, ensuring they are spread out evenly.
  • Next, add the drained and rinsed white beans, the diced green chilies, finely chopped onion, minced garlic, and corn on top of the chicken.
  • Carefully pour in the chicken broth, ensuring all the ingredients are submerged. Then, sprinkle the ground cumin, chili powder, oregano, salt, and freshly cracked pepper over the mixture.
  • Using a large spoon, gently stir the contents of the crockpot to combine all ingredients without disturbing the chicken too much.
  • Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 4-5 hours, until the chicken is fully cooked and tender enough to shred easily.
  • Once the cooking time is complete and the chicken is fully cooked, carefully remove it from the crockpot using tongs or a slotted spoon. Place the chicken on a cutting board, and shred it using two forks until it is in bite-sized pieces.
  • Return the shredded chicken back into the crockpot, mixing it well with the other ingredients.
  • Stir in the sour cream and shredded Monterey Jack cheese. Gently mix until the cheese is melted and the chili becomes creamy and well combined.
  • Taste the chili and adjust any seasonings if necessary, adding more salt or spices as desired.
  • Serve the creamy white chicken chili hot, garnished with a generous sprinkle of freshly chopped cilantro for a burst of flavor.

Notes

Enjoy this hearty chili with a side of crusty bread or tortilla chips for dipping!
Keyword chicken, chili, creamy, crockpot, white beans

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