Crockpot Chicken Chili (Printable Version)
# What You'll Need:
01 -
1¼ lbs of chicken breast with no skin or bones.
02 -
4 cups (32 oz) of low-sodium chicken broth.
03 -
Two 15-oz cans of white beans, reduced sodium, rinsed and drained.
04 -
Two cans (4.5 oz each) of diced green chiles.
05 -
3 minced garlic cloves.
06 -
1 small onion (yellow), diced finely.
07 -
2 tsp ground cumin.
08 -
1 tsp oregano, dried.
09 -
½ tsp coarse salt.
10 -
¼ tsp cayenne for a little heat.
11 -
¼ cup cilantro, fresh and chopped.
12 -
Lime wedges for squeezing.
# Preparation Steps:
01 -
Lay chicken at the bottom of a large 6-quart slow cooker. Toss in stock, beans, chilies, onion, garlic, and spices. Give it a good stir to mix.
02 -
Set it to low for 4-6 hours or high for 2-4 hours. Cook until the chicken is fully done, then take it out and shred it up.
03 -
Blend part of the chili using an immersion blender, but leave some chunks of beans for texture. Stir in the shredded chicken and chopped cilantro.
04 -
Spoon into serving bowls. Squeeze lime juice on top and add extras like sour cream, avocado, shredded cheese, jalapeños, or crunchy tortilla chips if you want.
# Additional Tips:
01 -
You can cook it on the stovetop in roughly 30 minutes.
02 -
Freeze it and keep it for 2 months max.
03 -
Good in the fridge for up to 5 days.