Slow Cooker White Bean Chicken Chili

Slow Cooker White Bean Chicken Chili is a chicken recipe built around boneless skinless chicken breasts or thighs, oil and chopped onion. Plan on 6 servings and about 495 minutes.

• Yield 6 servings
• Ready in 495 minutes
• Prep 15 minutes
• Cook 480 minutes

Ingredients

Soup

• 1 ½ pounds boneless skinless chicken breasts or thighs
• 1 tablespoon oil
• ½ cup chopped onion
• 2 cloves garlic , finely minced
• 1 poblano pepper or large green pepper , diced
• 32 ounces low-sodium chicken broth
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• ½ teaspoon chili powder
• 2 cans (15-ounces each) white beans (like Great Northern) , rinsed and drained
• Juice of 1 lime
• ½ cup chopped fresh cilantro

Garnishes

• Sour cream
• Diced avocado
• Chopped cilantro
• Shredded cheese
• Tortilla chips

Instructions

1. Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
2. Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
3. Cook on low for 6-8 hours.
4. Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
5. Serve with garnishes.

The pot thickens as it sits. Add a spoon of water if you reheat it.