After the richness of holiday food & drink, I look forward to simple, basic, straight-forward healthful meals. White Chicken Chili made in the slow cooker meets all my requirements for January cooking – it’s warm, satisfying, tasty, healthy AND easy! Pair it with a delish cornbread & a salad & dinner is good-to-go!
Serves 6
Ingredients
- 1-1/4 lbs chicken (you can use breasts or thighs)
- 4 c chicken broth
- 1-2 15-oz can white beans (Great Northern, cannellini or white kidney beans…don’t rinse & drain…just dump ’em in!)
- 2 4.5-oz can diced green chiles (also don’t rinse…just add everything in!)
- 3 cloves garlic, minced
- 1 small yellow onion (or 1/2 large), finely diced
- 2 t ground cumin
- 1 t dried oregano
- 1/2 t salt
- 1/4 t cayenne pepper
- 1/4 c cilantro, chopped
- Fresh lime wedges
- For serving: fresh lime wedges, diced jalapeno, diced avocado, sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips, hot sauce
Place chicken in the bottom of a 6-quart or larger slow cooker.
Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt & cayenne. Stir to combine. Cover & cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred & set aside.
Stir in the shredded chicken back into the chili & add cilantro. Top with a squeeze of fresh lime juice & any other toppings you like. Enjoy!
Recipe adapted from White Chicken Chili Recipe {Crockpot or Stovetop} – WellPlated.com.