Ingredients: |
Ingredients: 4 medium skinless, boneless chicken breasts
4 cups chicken stock
1 clove garlic minced
1 medium onion diced
1 (15-ounce) can great northern beans, drained
2 (15-ounce) cans cannellini beans, drained
1 (4-ounce) can diced green chilis, with liquids from chilis
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
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Directions: |
Directions:Stove Top
Add chicken to a 4-quart stockpot over medium heat
Add chicken stock and cook until tender, about 15 minutes.
Shred chicken with two forks and then add back to the liquid.
Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano.
Stir until well-combined. Taste for flavor and adjust to your preference.
Simmer over low heat for about 5 minutes. Remove from heat and serve.
Slow Cooker
Add chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker. Cook for 8 hours on low.
Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes. Serve.
Instant Pot
Add the chicken, chicken stock, garlic, onions, chilis, oregano, cumin, chili powder, salt and pepper to your Instant Pot and secure the lid with the vent closed.
Set you Instant Pot to High pressure for 20 minutes.
Allow the pressure to release naturally for 10 minutes and then, using a pot holder, carefully use the quick release. Remove the lid from the Instant Pot and shred the chicken using two forks.
Stir to combine all of the ingredients and serve. |
This recipe for White Chicken Chili is from