Slow Cooker White Chili
Author: Liza Cannata, adapted from Mel’s Kitchen Cafe
Serves: 6
- 1½ pounds skinless chicken breasts or thighs (I like to use bone-in)
- 1 tablespoon oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 4-oz can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- 1 teaspoon salt
- fresh ground pepper
- 4 cups chicken stock
- 2-15 ounce cans white beans (great northern, cannellini) or 11/2 dried beans, soaked and cooked
- ½ cup chopped cilantro
- juice of 1 lime
- GARNISHES
- tortilla chips
- sour cream
- grated cheddar
- green onions
- avocados
- Heat oil in a large skillet over medium heat.
- Add the onions, garlic and green chilies and sauté until soft, about 5 minutes.
- Add cumin, chili powder, oregano, salt and pepper and stir to coat well.
- Scrape mixture into the bottom of a slow cooker and add chicken stock and chicken and stir to mix well.
- Cook on low for 6-8 hours.
- Remove chicken, shred and add back to slow cooker. Add beans and cook on high for another 30 minutes.
- Before serving, add cilantro and lime juice and salt and pepper to taste.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2022/01/04/crock-pot-white-chili/
3.4.3177