Description
Discover how to make a delicious Crockpot White Chicken Chili that is hearty, flavorful, and perfect for a cozy night in. Get the recipe now!
Ingredients
- 1 yellow onion, small dice (heaping 1 cup, 225g)($0.76)
- 2 cloves garlic, minced($0.12)
- 1 jalapeño, small dice (optional)*($0.33)
- 1 boneless skinless chicken breast (about 3/4 lb (340 g).)**($2.00)
- 2 15 oz (425 g). cans cannellini beans, drained and rinsed($1.88)
- 1 15 oz (425 g). can chickpeas, drained and rinsed($0.94)
- 1 Tbsp (15 ml) ground cumin($0.30)
- 1 tsp (5 ml) dried oregano($0.10)
- 1/4 tsp (1 ml) chili powder*($0.02)
- 1/4 tsp (1 ml) freshly ground black pepper($0.02)
- 1 16 oz (454 g). jar salsa verde($2.92)
- 2 cups chicken broth (480 ml)($0.24)
Instructions
- Chop the onion into small pieces and finely chop the garlic. Cut the jalapeño in half lengthwise, remove the seeds with a spoon, and then chop it. Arrange the onion, garlic, jalapeño, and chicken breast at the base of a slow cooker.
- Rinse the cannellini beans and chickpeas after draining them, then place them in the slow cooker. Add the cumin, oregano, chili powder, and ground black pepper. Spread the salsa verde over the mixture.
- Pour two cups of chicken broth into the cooker and gently mix the ingredients. Cover the slow cooker with its lid and set it to cook on high for four hours or low for eight hours.
- When the cooking time is complete, take off the lid and use two forks to shred the chicken. Alternatively, you can remove the chicken, shred it on a cutting board, and return it to the cooker. Stir the chili while lightly crushing the beans with the back of a spoon to thicken the consistency.
- Dish up the chili with toppings of your choice, such as grated cheese, chopped cilantro, diced avocado, a squeeze of fresh lime, or tortilla chips, if desired.
