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
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.