Crock Pot White Chicken Chili

Ingredients

serves 3-4

1lb chicken breasts (~2 large chicken breasts)

15oz can great northern beans, drained and rinsed

4oz can chopped green chiles

1 – 2 fresh jalapenos, seeded then minced (use 1 made for a mild chili)

1 shallot or 1/2 onion, chopped

2 cloves garlic, minced

1-1/2 teaspoons cumin

1 teaspoon salt

1/4 teaspoon pepper

big pinch dried oregano

2 cups chicken broth

juice of 1/2 small lime

1/4 cup milk, any kind

1 Tablespoon gluten free flour (or AP flour if you don’t need to eat GF)

Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped

cilantro, sour cream

Directions

  1. Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
  2. Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a smalldish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.

Notes

To prep ahead of time:

  1. Make freezer packs. Add all the ingredients for the Crockpot White Chicken Chili into a gallon freezer bag then remove as much air as possible and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw then dump into the crockpot and cook according to the directions. I stocked the freezer with a bunch of these for maternity leave!
  2. Prep the night before. Add all the ingredients into the removable crock portion of your Crockpot then place in the refrigerator overnight. Let the Crockpot sit at room temperature for 20-30 minutes then pop it into the base and cook according to directions