Slow Cooker White Chicken Chili
This hearty, bean-free chili takes just 10 minutes to prep! Great for busy weeknights & freezer meal cooking sessions.
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The Real Food Dietitians
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The Real Food Dietitians
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1 ½ lbs. Organic Prairie boneless skinless chicken breasts
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
1
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.
2
Add broth and place lid on slow cooker.
3
Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
4
Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
5
Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
6
Mix in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.
