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Slow Cooker White Chicken Chili Recipe

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This recipe for Slow Cooker White Chicken Chili is from The "Yes List", 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!
Category:
Category:
Ingredients:  
Ingredients:  
One yellow onion
2 cloves garlic
1 jalapeno (optional)
1 boneless skinless chicken breast
16 oz. jar salsa verde
2 (15 oz.) cans cannellini beans
1 (15 oz.) can pinto beans
1 T. ground cumin
1 tsp. dried oregano
¼ tsp. cayenne pepper
¼ tsp. ground black pepper
2 cups chicken broth
Monterrey Jack cheese, shredded (for topping)
Directions:
Directions:
Dice the onion and mince the garlic. Slice the jalapeno lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeno, and chicken beast in the bottom of a slow cooker. Drain and rinse the beans, then add them to the slow cooker, along with the salsa, cumin, oregano, cayenne, and freshly ground black pepper. Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours.

After four hours, the chicken should be tender and easy to shred (if not, replace the lid and cook for one more hour). Carefully remove the chicken breast from the slow cooker and use two forks to shred the meat. Return the meat to the slow cooker. Stir the chili, slightly mashing the beans with the back of the spoon as you stir.

Serve the chili hot topped with shredded Monterrey Jack cheese. Other optional toppings include fresh cilantro, diced avocado, freshly squeezed lime, or tortilla chips.

 

 

 

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