Easy slow cooker white chicken chilli makes tender chicken! Add your favourite chilli toppings for a comforting meal.
INGREDIENT
– 2 Tbsp olive oil or avocado oil– 1 large yellow onion diced– 5 large cloves garlic minced– 1 jalapeno seeded and finely chopped– 1.5 pounds boneless skinless chicken breast– 2 (4-ounce) cans green chilis, undrained– 3 to 4 cups low-sodium chicken broth– 2 (14-ounce) cans white beans or cannellini beans drained and rinsed**– 1 1/2 tsp ground cumin– 1 tsp dried parsley– 1 tsp dried chive– ½ tsp dried thyme– 1 tsp sea salt to taste
INSTRUCTIONS
Heat olive oil on medium-high and add onion. Sauté onion for 10–15 minutes, stirring occasionally, until brown. Add garlic and jalapeno and cook 3 minutes.
Step 1
Add the onion-garlic-jalapeno mixture to a 6-quart slow cooker with the chilli ingredients. Stir and cover. Slow cook 8 hours.
Step 2
Remove the chicken breasts to a cutting board with a fork. Return the chicken to the crock pot after shredding with two forks.
Step 3
For best flavour, soak the chicken in chilli for at least an hour (overnight is better). Serve big bowls of chilli with your favourite toppings.