Slow Cooker White Chicken Chili

Ingredients:

  • 1 ½ lbs boneless, skinless chicken breasts or thighs

  • 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)

  • 1 medium yellow onion, diced

  • 1 medium bell pepper (any color), diced

  • 1 small jalapeno, seeds and membranes removed, finely diced

  • 6 garlic cloves, minced

  • 2 ½ teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1 tablespoon chili powder

  • 1 teaspoon fine salt, plus more to taste

  • ½ teaspoon black pepper

  • 1 ½–2 cups chicken broth (purchased broth or homemade bone broth)

  • 1 (14-ounce) can full-fat coconut milk*

  • Juice of ½ lime*

  • ½ cup chopped fresh cilantro

  • Fresh cilantro and lime wedges for garnish, optional

  • Optional: 1 (14-ounce) can white beans, drained and rinsed

    Instructions:

  • Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper)to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.

  • Add the broth and place the lid on the slow cooker.

  • Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender.

  • Remove the chicken from the slow cooker and shred it with two forks.

  • Return the shredded chicken to the slow cooker.

  • Turn the heat to HIGH. Add the coconut milk and stir. Add the beans, if using. Replace the lid and continue heating for an additional 15 minutes.

  • Stir in the lime juice and fresh cilantro.

  • Taste and adjust seasonings as desired.

  • Serve garnished with chopped cilantro and lime wedges, if desired.

    Nutrition Information

  • Serving Size: About 1 ½ cupsCalories: 327Fat: 17 g(Sat Fat: 4 g)Sodium: 676 mgCarbohydrate: 6 g(Fiber: 2 gSugar: 3 g)Protein: 28 gCholesterol: 58 mg