Slow Cooker White Chicken Chili
This hearty, bean-free chili takes just 10 minutes to prep! Great for busy weeknights & freezer meal cooking sessions.
The Real Food Dieticians
The Real Food Dietitians
1 ½ lbs. Organic Prairie boneless skinless chicken breasts
1 Tbsp. Organic Valley ghee
1 medium onion, diced
1 medium bell pepper, any color; diced
1 small jalapeno, seeds and membranes removed and finely diced
6 cloves garlic. minced
2 ½ tsp. ground cumin (add more to taste)
1 tsp. dried oregano
2 tsp. chili powder (add more to taste)
1 tsp. salt
¼ tsp. black pepper
3 cups organic low-sodium chicken broth
1 (14-oz.) can full-fat coconut milk
Juice of ½ lime
½ cup fresh cilantro, chopped
Fresh cilantro and lime wedges for garnish, optional
Add onion, peppers, garlic and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
Add broth and place lid on slow cooker.
Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.