Name: Slow Cooker White Chicken Chili
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6-8
Ingredients: 4 boneless, skinless chicken breasts/thighs; 1/2 yellow onion, diced; 1 teaspoon garlic, minced; 2 stalks celery, diced; 2 cans (4 oz.) green chilies, chopped; 1 teaspoon dried oregano; 2 teaspoons ground cumin; Red pepper flakes/cayenne powder/chili powder to taste (optional); 1 bay leaf; 4 cups chicken broth; Salt and pepper to taste; 2 cans (16 oz.) navy/cannellini beans, drained

Ingredients

4 boneless, skinless chicken breasts/thighs
1/2 yellow onion, diced
1 teaspoon garlic, minced
2 stalks celery, diced
2 cans (4 oz.) green chilies, chopped
1 teaspoon dried oregano
2 teaspoons ground cumin
Red pepper flakes/cayenne powder/chili powder to taste (optional)
1 bay leaf
4 cups chicken broth
Salt and pepper to taste
2 cans (16 oz.) navy/cannellini beans, drained

Instructions

Combine the chicken, onions, garlic, celery, green chilies, oregano, cumin and bay leaf in a 6-quart slow cooker. Stir to mix
Puree/mash 1 can of beans and mix it with the chicken broth. Pour in chicken broth mixture with the chicken
Cook on high for 4 hours or low for 6 hours
Remove chicken and shred into bite-sized pieces with two forks. Add pulled chicken back into the soup and remove bay leaf
Season soup with salt and pepper to taste
Add the other can of beans and stir gently to mix
Dish and serve hot with optional toppings of chopped cilantro, lime wedges, shredded cheese, sour cream, avocado, diced tomatoes or hot sauce