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| Photo Credit to Mel's Kitchen Cafe |
Slow Cooker White Bean Chicken Chili
1 1/2 pounds boneless, skinless chicken breasts or thighs {I used leftover turkey}1 tablespoon oil
1/2 cup chopped onion
2 cloves garlic, finely minced
1 poblano pepper or large green pepper, diced {I used diced green chiles}
32 ounces low-sodium chicken {I used turkey} broth
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
Juice of 1 lime
1/2 cup chopped fresh cilantro
Garnishes:
Sour cream
Avocado, diced
Chopped cilantro
Shredded cheese
Tortilla chips
Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
Cook on low for 6-8 hours.
Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
Serve with garnishes
Sour cream
Avocado, diced
Chopped cilantro
Shredded cheese
Tortilla chips
Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
Cook on low for 6-8 hours.
Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
Serve with garnishes
Recipe Source: Mel's Kitchen Cafe
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