Description
A slow cooker white chicken chili that’s thickened with pureed white beans for a hearty, flavorful and dairy-free white chili.
Ingredients
Scale
2 boneless, skinless chicken breasts or 4 boneless, skinless thighs
1 small sweet onion, diced (use a half if you have a jumbo onion)
2 garlic cloves, minced (to taste)
1 (4 oz) can diced green chilies
1 small jalapeno, seeded and diced
2 (15 oz) cans great northern beans, divided and drained
1–2 (14 oz) cans chicken broth, enough to cover the ingredients in slow cooker if needed
1 teaspoon salt (plus more to taste)
A few cranks of freshly ground pepper
1 tablespoon Italian seasoning
1 teaspoon cumin
1/2 teaspoon coriander (leave this out if you don’t have it)
1 tablespoon chili powder
1 bay leaf
Instructions
- Place chicken breasts in the bottom of a slow cooker. Cover with onion, garlic, peppers, spices and one can of the beans.
- Place second can of drained beans in a food processor or blender and puree. Add puree to slow cooker and cover all ingredients with chicken broth. If one can isn’t enough, add more.
- Cover and cook on low for 6-7 hours.
- Before serving, discard bay leaf and shred chicken with two forks. Stir well.
- Adjust salt and pepper to taste and serve with toppings of your choice.