Slow Cooker Recipe | Crockpot White Chicken Chili

Crockpot White Chicken Chili


Ingredients:
1 1/4 pounds boneless skinless chicken breasts — (about 2 to 3 breasts)
4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) — (32 ounces)
2 cans reduced-sodium white beans — (15-ounce cans) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
2 cans diced green chiles — (4.5-ounce cans)
3 cloves garlic — minced
1 small yellow onion — (or 1/2 large) finely diced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper


Instructions:
  • Place chicken in the bottom of a 6-quart or larger slow cooker (I use this one). Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
  • With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
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  • For Full Instruction: wellplated.com

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