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Slow Cooker White Chicken Chili
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup chopped onion
- 2 (15 ounce) cans cannellini beans or other white beans, rinsed and drained
- 2 (4 ounce) cans diced green chiles
- 2 cloves garlic minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1/4 teaspoon cayenne pepper or to taste
- 2 cups low sodium chicken broth
- 1 cup frozen corn
- For serving: cilantro, avocado, tortilla chip strips, plain Greek yogurt or sour cream, or shredded cheese, as desired
Instructions
- Place chicken, onion, beans, diced green chiles, garlic, cumin, chili powder, oregano, salt, cayenne pepper and chicken broth in slow cooker.
- Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours, until chicken is cooked through.
- Remove chicken to a cutting board and let it rest for a few minutes. Meanwhile, use an immersion blender to puree part of the chili. You just want to puree it a little bit, so that some of the beans help to thicken the broth and some of the beans remain whole.
- Chop the chicken and return it to the slow cooker. Stir in the corn.
- Cook for 5 more minutes on high setting. Serve with toppings as desired.
Notes
Freezer to Slow Cooker Directions:
- Place all ingredients except for broth and corn in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.
- Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
- Transfer bag contents to slow cooker, add the broth and cook according to directions above.
The source of this recipe article is from the site
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