Author: Liza Cannata, adapted from Mel’s Kitchen Cafe
Serves: 6
Ingredients
1½ pounds boneless, chicken breasts or thighs
2 tablespoons vegetable oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 4-oz can diced green chilies (mild or hot)
2 cups chicken stock
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon oregano
1 teaspoon salt
fresh ground pepper
2-15 ounce cans white beans (great northern, cannellini), drained and rinsed or 1 ½ cup dried beans, soaked and cooked and drained
½ cup chopped cilantro
juice of 1 lime
GARNISHES: sour cream, grated jack cheese, green onions, cilantro, avocado, lime
Instructions
Heat oil in a large skillet over medium heat.
Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for about 2 minutes, until fragrant.
Add green chilis, chicken stock, cumin, chili powder, oregano, salt and pepper and bring mixture to a boil. Reduce to a simmer and cook for another 2 minutes.
Place the chicken in the bottom of a slow cooker and the pour mixture over the chicken.
Cover and cook on high for 4 hours or on low for 6 hours.
When there is one hour left of cooking, remove the chicken, let it cool, shred it and add back to the slow cooker. Add beans and cook for another 1 hour.
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/