White chicken chili

• total time: 5 hours 42 minutes

Ingredients

1 ½ lb. boneless, skinless chicken breasts or thighs

1 medium onion, diced

1 medium bell pepper (any color), diced

1 small jalapeno, seeds and membranes removed and finely diced

6 cloves garlic, minced

2 ½ teaspoons ground cumin

1 teaspoon dried oregano

1 tablespoon chili powder

1 teaspoon fine salt, plus more to taste

½ teaspoon black pepper

1 ½–2 cups chicken broth (or homemade bone broth)

1 (14-ounce) can full-fat coconut milk*

Juice of ½ lime

½ cup fresh cilantro, chopped

Fresh cilantro and lime wedges for garnish, optional

Directions

Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper) to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer.

Add the broth and place the lid on the slow cooker. Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender.

Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.

Turn the heat to HIGH. Add the coconut milk, stir and replace the lid. Continue heating for an additional 10-15 minutes or until heated through.

Stir in the lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.

For Printable Recipe (and Instant Pot directions) - Go to the clickable link in bio or get the link in Stories today:

https://therealfooddietitians.com/slow-cooker-white-chicken-chili/