Slow Cooker White Chicken Chili

Easy and delicious. Really.

Ingredients:

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)

Optional Toppings:

Cotija, Sour cream, shredded montery jack or cheddar cheese, salsa verde, tortilla chips

Directions:

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.