Slow Cooker White Chicken Chili
Ingredients
The chili
-
1 ½
lbs
boneless, skinless chicken breasts or thighs
-
1
tablespoon
avocado oil or olive oil
-
1
medium
yellow onion, diced
-
1
medium
bell pepper, diced
-
1
small
jalapeño, finely diced
-
6
cloves
garlic, minced
-
2 ½
teaspoons
ground cumin
-
1
teaspoon
dried oregano
-
1
tablespoon
chili powder
-
1
teaspoon
fine salt
-
½
teaspoon
black pepper
-
1 ½–2
cups
chicken broth
-
1
14-ounce can
full-fat coconut milk
-
½
lime
juice
-
½
cup
chopped fresh cilantro
Optional toppings
-
to taste
fresh cilantro
-
to taste
lime wedges
-
1
14-ounce can
white beans, drained and rinsed
Instructions
- Layer the onion, bell pepper, garlic, and spices in the slow cooker.
- Place the uncooked chicken on top and pour the broth over it.
- Cover and cook on low for 5-6 hours until the chicken is cooked and vegetables are tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Switch the heat to high, stir in the coconut milk and optional beans, and heat for an additional 15 minutes.
- Add lime juice and cilantro, adjust seasonings, and serve with toppings.
Nutrition Facts (estimated)
Servings
5-6
Calories
327
Total fat
17g
Total carbohydrates
6g
Total protein
28g
Sodium
676mg
Cholesterol
58mg
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