Sadly we have had some sick people here at the house, husband with his teeth and my youngest with a flu bug. So it's soft foods and comfort foods at what better says that then a chili! I found this recipe on Slender Kitchen of Slow Cooker White Bean Chili. It was an easy recipe that everyone loved.
Ingredients
1.5 lbs boneless skinless chicken breast |
20 oz canned white beans, drained |
1 onion, minced |
4 garlic cloves, minced |
1 jalapeno (seeded for less heat), diced |
2 poblano peppers (seeded for less heat), diced |
1/2 cup cilantro, chopped |
2 tsp cumin |
1 tsp oregano |
4 cup low sodium chicken broth |
1 Salt and pepper |
1 lime |
Directions
1
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Option 1: Add everything to the slow cooker and cook on low for 4 hours. Remove chicken and shred. Add back in and serve.
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2
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Option 2:
Add the onions, garlic, jalapeno, poblanos, cilantro, cumin, oregano,
and 2 cups broth to a blender. Blend until smooth. Add this salsa, the
chicken, beans, and remaining broth to the slow cooker. Cook on low for 4
hours and shred chicken when finished.
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ALEXIS NOTES: I did the slower cooker version. I also like a thicker chili so I added a little cornstarch mixed with water to thicken it up. I also did some green chilies instead of poblano peppers.
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This sounds like a good one. I'll have to try it!
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