How to make Slowcooker White Chicken Chili
Prep
time: 15 minutes | Cook time: 30 minutes | Serves 4
1 lb. boneless, skinless chicken breasts,
1 medium onion, chopped.
2 cloves garlic, minced.
1 ¾ cup chicken broth
1 tsp. ground cumin,
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. red pepper sauce
2 cans (15.8 oz size) great northern beans
1 can (15.25 oz size) corn (chickpeas may be substituted),
2 Tbsp. fresh cilantro, chopped.
1 medium onion, chopped.
2 cloves garlic, minced.
1 ¾ cup chicken broth
1 tsp. ground cumin,
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. red pepper sauce
2 cans (15.8 oz size) great northern beans
1 can (15.25 oz size) corn (chickpeas may be substituted),
2 Tbsp. fresh cilantro, chopped.
1. Place chicken, onion, garlic, broth, cumin,
oregano, salt, and red pepper sauce in a large pot. Add water to cover
the chicken. Cook on medium heat until the chicken is done.
2. Use a meat thermometer in the largest part of
the breast to ensure a safe temperature of 180° F is reached. Remove
chicken from the pan, shred and return to the pot. Add beans,
cilantro, and additional water if needed. Cook for an additional 20
minutes and serve.
Per
serving:
Calories: 152kcal, Protein: 3g, Total Carbs: 6g, Dietary Fibers: 5.2g, Total Fat: 1g
Calories: 152kcal, Protein: 3g, Total Carbs: 6g, Dietary Fibers: 5.2g, Total Fat: 1g
