My friend Carolyn has a chicken chili recipe that our family just loves. There are some shortcuts (canned beans, rotisserie chicken) that make this dinner super easy to make in a slow cooker. And as with many soups and chilis, it gets tastier the next day, so leftovers are delicious!
- 4 boneless skinless chicken breast halves (or use chopped meat from a rotisserie chicken)
- 1 Tb canola oil
- 1 large onion, chopped
- 2 cloves garlic, finely minced
- 2 tsp dried oregano
- 1 bay leaf
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- 3 15-oz cans Great Northern beans
- 2 4.5 oz cans chopped green chiles
- 3-4 cups chicken broth
- 2-3 Tb cilantro, chopped
- Place oil and chicken breasts in the bottom of the slow cooker.
- Add chopped onion, garlic, seasonings, beans, chiles, and chicken broth.
- Cook on high heat for 5 hours or low heat for 8 hours.
- Remove chicken breasts and shred with two forks. Add back to pot and stir.
- Top with chopped cilantro and serve.
- You can add any toppings you like. I love a heaping spoonful of sour cream. You may want shredded cheese, salsa, or lime juice. My son Andrew scoops up the chili with tortilla chips.