Crockpot Chicken Chili (Print Version)
# Ingredients:
01 -
1¼ pounds of chicken breasts, no bones or skin.
02 -
4 cups (32 ounces) of broth made with low-sodium chicken.
03 -
2 cans of white beans (15 ounces each), rinsed and drained.
04 -
2 cans of green chiles (4.5 ounces each), diced.
05 -
3 minced cloves of garlic.
06 -
1 small onion, yellow, diced finely.
07 -
2 teaspoons of ground cumin spice.
08 -
1 teaspoon of oregano, dried.
09 -
½ teaspoon of coarse salt.
10 -
¼ teaspoon cayenne for heat.
11 -
¼ cup of freshly chopped cilantro.
12 -
Wedges of fresh lime.
# Instructions:
01 -
In a 6-quart slow cooker, lay the chicken at the bottom. Toss in the beans, broth, chiles, onion, garlic, and spices. Mix everything together.
02 -
Put the lid on and let it cook on high for 2-4 hours or on low heat for 4-6 hours, until the chicken is done. Pull the chicken out and shred it.
03 -
Using an immersion blender, puree part of the chili mixture but leave some beans whole. Mix in the shredded chicken and cilantro.
04 -
Scoop it into serving bowls, add a squeeze of lime, and pile on extras like sliced avocado, jalapenos, tortilla chips, cheese, or sour cream if you want.
# Notes:
01 -
Can be made in just 30 minutes on the stovetop.
02 -
Freezes and keeps well for 2 months.
03 -
Lasts up to 5 days in the fridge.