Slow Cooker White Chicken Chili

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!

Ingredients

• 4 boneless skinless chicken breast halves (oruse 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

Preparation

1. Place oil and chicken breasts in the bottom of the slow cooker.

2. Add chopped onion, garlic, seasonings, beans, chiles, and chicken broth.

3. Cook on high heat for 5 hours or low heat for 8 hours.

4. Remove chicken breasts and shred with two forks. Add back to pot and stir.

5. Top with chopped cilantro and serve.

6. 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.