Crock Pot White Chicken Chili

1lb chicken breasts
15oz can great northern beans, drained and rinsed
4oz can chopped green chiles
1 ­ 2 jalapenos, minced (using 1 made for a mild chili)
1 shallot or 1/2 onion, chopped
2 cloves garlic, minced
1­1/2 teaspoons cumin
1­1/2 teaspoons salt
1/4 teaspoon pepper
big pinch dried oregano
2 cups gluten­free chicken broth
juice of 1/2 lime
1/4 cup milk unsweetened almond or cow's milk
1 Tablespoon gluten­free flour (any kind, I used brown rice flour)
Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro

  1. Combine all ingredients except gluten­ free flour and milk into a 6­-quart crock pot then stir to combine. Cover and cook on low for 4 hours. Remove chicken then shred and place in the refrigerator. Whisk together flour and milk in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes, stir shredded chicken back into chili, and serve with toppings.

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