Ingredients: |
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs
1 medium onion, diced
1 medium bell pepper, any color
1 small jalapeno, seeds and membranes removed, and finely diced
6 cloves garlic, minced
2½ tsp ground cumin
1 tsp dried oregano
2 tsp chili powder
1 tsp sea salt
1/4 tsp black pepper
4 cups organic chicken broth (for thicker soup reduce to 2-3 cups)
1 14oz can of full-fat coconut milk
Juice of 1/2 lime
1/2 cup fresh cilantro, chopped
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Directions: |
Directions:Add onions, 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. Add broth and place lid on slow cooker. Set heat to low and cook 7-8 hours or until chicken is done adn vegetables are tender.
Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker. Turn heat to high. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through Stir in lime juice and cilantro. Taste and adjust seasoning as desired.
STOVETOP DIRECTIONS:
Place a large saucepan with lid over medium heat. Add 1 tbsp olive oil and allow to heat up. Add onions and peppers. Saute 5-6 minutes, stirring occasionally, until onion and peppers start to soften. Add garlic, cumin, oregano, chili powder and salt and pepper. Continue to cook an additional 30-60 seconds or until fragrant.
Lay chicken in pan over the onion and pepper mixture. Add 2 cups broth and bring just to a boil. Reduce heat, cover and simmer for 10-12 minutes or until chicken is cooked through. Shred chicken in the pan using two forks. Add remaining 2 cups of broth and coconut milk and return to a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.
Remove from heat and stir in lime juice and cilantro. Taste and adjust seasonings as desired.
(healthy, family favorite, glutenfree, paleo) |
This recipe for Slow Cooker White Chicken Chili is from