Slow Cooker White Chicken Chili

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I went to Whole Foods looking for a dried white bean to use in my Chicken Chili recipe. When I got to whole foods I realized there were a bazillion white beans to choose from.  I quickly forgot the name and when I went to write the recipe,  I went with any white dried bean. You can use any white bean you like. I don’t suggest you purchase them from Whole Foods unless you want to be there all day. Monkey girl was getting mad at me because I couldn’t make up my mind. I kid you not they have an area with beans and rice that makes me drool every time! They must have at least 50 different rices alone. The last time I went with my good friend Debra Ciampoli, we were there over two hours. We were really just looking and didnt really buy anything.

So the chili is kind of a mix of what ever I had on hand. I knew I was going to use chicken so I used chicken breasts. Heck, you could add them frozen if you want. Perhaps you have a leftover rotisserie chicken in the fridge, just use that, whatever you have on hand. You could spice it up a bit more than I did by adding jalapeno’s or other peppers. I personally will stick with a bit of chili powder for the heat. No jalapenos for me, I cant eat the heat like I used to. So I hope you enjoy this. I thought it was easy, hearty and good for you.

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Slow Cooker White Chicken Chili

Ingredients:

1 pound dried white beans soaked overnight or

2 15 oz cans of Great Northern beans drained and rinsed

1 sweet onion chopped

5 cups water

2 chicken bouillon cubes

1 clove garlic minced

1 medium red bell pepper chopped

1 pound boneless skinless chicken breasts

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon black pepper

2 cups Colby jack shredded cheese for garnish

1/4 cup chopped green onion for garnish

2 tablespoons chili powder

Directions:

Combine the beans, onions, water, bouillon, garlic, pepper, chicken, cumin, oregano and pepper in the slow cooker. Cook on low for 6-8 hours or on high 4-5 hours. Remove and shred the chicken when done. Add back to the slow cooker and allow to warm up another 30 minutes. Garnish with shredded cheese and onions if desired.

Peace be with you,

Veronica