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Slow Cooker White Bean Chicken Chili ( Gluten Free) Recipe

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This recipe for Slow Cooker White Bean Chicken Chili ( Gluten Free), by , is from Cooks in a Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Rodda


1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon oil
1/2 cup chopped onion
2 cloves garlic, finely minced
1 poblano pepper or large green pepper, diced
32 ounces low-sodium chicken broth
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
Juice of 1 lime
1/2 cup chopped fresh cilantro
Sour cream
Avocado, diced
Chopped cilantro
Shredded cheese
Tortilla chips

Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
Cook on low for 6-8 hours.
Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
Serve with garnishes.

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