Slow Cooker White Chicken Chili
Easy and delicious. Really.
1 1/2 pounds of boneless skinless chicken breasts
4 cups chicken broth
1 tablespoon Better Than Bouillon Chicken Base
1 tablespoon chicken consomme (I use Knorr’s Granulated chicken bouillon)
1 tablespoon cumin
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 tablespoon dried parsley
1 teaspoon sea salt
1 teaspoon pepper
1 pinch of sugar
2 bay leaves
1 stalk celery finely diced
1 carrot finely diced
1 red pepper finely diced
1 teaspoon ground Chipotle (optional)
1 can diced green chilis
1 can diced tomatoes (I use Ro*tel with green chilies)
4 cups beans that have been soaked overnight (usually white beans, I mixed white beans and pinto beans)
Cotija, Sour cream, shredded montery jack or cheddar cheese, salsa verde, tortilla chips
1. Carefully wash, rinse and inspect the beans, soak overnight.
2. Place beans, water, chicken, vegetables, seasonings, and broth in a 6 or 7 quart slow cooker. Cover and cook for 8 to 10 hours on low or 4 to 6 on high.
3. Remove chicken 30 minutes before the end of cooking time. Chop into large chunks. Return meat to slow cooker.
Stir to mix well. Continue cooking for an additional 30 minutes.
I cut my chicken before putting in slow cooker. So I didn’t need to do the chicken removing part.