White Bean Chicken Chili in a crockpot This always is a winner and wins chili cookoffs if there is any left for the judges to try.

SLOW COOKER WHITE BEAN CHICKEN CHILI

YIELD: 6 SERVINGS,PREP TIME 15 MINUTES, COOK TIME 8 HOURS

INGREDIENTS

SOUP:

·          1 1/2 pounds boneless, skinless chicken breasts or thighs  (sometimes I substitute precooked chicken and cut the time in the crock pot to 2-3 hours)

·          1 tablespoon oil

·          1/2 cup chopped onion

·          2 cloves garlic, finely minced

·          1 poblano pepper or large green pepper, diced (can use frozen peppers)

·          32 ounces low-sodium chicken broth

·          1 teaspoon cumin

·          1/2 teaspoon salt

·          1/2 teaspoon pepper

·          1/2 teaspoon dried oregano

·          1/2 teaspoon chili powder

·          2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained

·          Juice of 1 lime

·          1/2 cup chopped fresh cilantro

GARNISHES:

·          Sour cream

·          Avocado, diced

·          Chopped cilantro

·          Shredded cheese

·          Tortilla chips

INSTRUCTIONS

1.       Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.

2.       Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.

3.       Cook on low for 6-8 hours.

4.       Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.

5.       Serve with garnishes.