Crockpot Chicken Chili (Print Version)
# Ingredients:
01 -
1¼ pounds of chicken breasts, no bones or skin.
02 -
4 cups (32 oz) chicken broth, low-sodium.
03 -
2 cans of white beans (15 oz each), rinsed and drained.
04 -
2 small cans of diced green chiles (4.5 oz each).
05 -
3 garlic cloves, finely minced.
06 -
1 small yellow onion, chopped into tiny pieces.
07 -
2 teaspoons of ground cumin.
08 -
1 teaspoon oregano, dried.
09 -
Kosher salt, about ½ teaspoon.
10 -
Cayenne pepper, ¼ teaspoon.
11 -
Fresh cilantro, chopped (¼ cup).
12 -
Lime slices for serving.
# Instructions:
01 -
Start by placing the chicken at the base of your 6-quart slow cooker. Pour in broth, beans, green chiles, onion, garlic, and spices. Mix everything together gently.
02 -
Cover with the lid and cook on low for 4-6 hours or turn to high for 2-4 hours, until the chicken is fully cooked through and tender. Take out the chicken and shred it.
03 -
Using your immersion blender, blend part of the chili to thicken it but leave some of the beans whole. Mix the shredded chicken back into the pot along with the fresh cilantro.
04 -
Scoop into bowls and squeeze lime juice over the top. For extra flavor, add avocado slices, cheese, sour cream, tortilla chips, or jalapenos if you’d like.
# Notes:
01 -
You can make this on the stovetop in around 30 minutes.
02 -
Freeze leftovers for up to 2 months.
03 -
Keeps fresh in the fridge for 5 days.