Sunday Slow Cooker: White Chicken Chili

By á-47191

This soothingly warm slow cooked white chicken chili is good alone in a bowl, served over rice or couscous. No matter how you dish it, it's delicious!

Ingredients

• 1 1/2 pounds chicken breast, boneless skinless
• 1 (20-ounce) can white beans, drained
• 1 onion, minced
• 4 garlic cloves, minced
• 1 jalapeno (seeded for less heat), diced
• 2 poblano peppers (seeded for less heat), diced
• 1/2 cup cilantro, chopped
• 2 teaspoons cumin
• 1 teaspoon oregano
• 4 cups low sodium chicken broth
• Salt and pepper
• 1 lime

Preparation

Step 1

Option 1:

Add everything to the slow cooker and cook on low for 4 hours. Remove chicken and shred. Add back in and serve.

Option 2:

Add the onions, garlic, jalapeno, poblanos, cilantro, cumin, oregano, and 2 cups broth to a blender. Blend until smooth. Add this salsa, the chicken, beans, and remaining broth to the slow cooker. Cook on low for 4 hours and shred chicken when finished.