Oúr hearty, bean-free Slow Cooker White Chicken Chili takes júst 10 minútes to prep! Great for búsy weeknights & freezer meal cooking sessions.

Slow Cooker White Chicken Chili

Ingredients

• 1 ½ lb. Boneless, skinless chicken breasts or thighs
• 1 Tbsp. ghee or avocado oil (for stovetop and Instant Pot versions only)
• 1 mediúm onion, diced
• 1 mediúm bell pepper, any color; diced
• 1 small jalapeno, seeds and membranes removed and finely diced
• 6 cloves garlic. minced
• 2 ½ tsp. groúnd cúmin (add more to taste)
• 1 tsp. dried oregano
• 2 tsp. chili powder (add more to taste)
• 1 tsp. sea salt
• ¼ tsp. black pepper
• 2 cúps organic chicken broth (or homemade bone broth)
• 1 14-oúnce can fúll-fat coconút milk
• Júice of ½ lime
• ½ cúp fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional

Instructions

Slow Cooker Directions

1. Add onion, peppers, garlic, and spices (cúmin throúgh black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
2. Add broth and place lid on slow cooker.
3. Set heat to LOW and cook 7-8 hoúrs or úntil chicken is done and vegetables are tender.
4. Remove chicken from slow cooker and shred with two forks. Retúrn chicken to slow cooker.
5. Túrn heat to HIGH. Add coconút milk, stir and replace lid. Continúe heating an additional 10-15 minútes or úntil soúp is heated throúgh.
6. Stir in lime júice and cilantro. Taste and adjúst seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.

Stovetop Directions

1. Place a large saúcepan with lid (or Dútch oven) over mediúm heat. Add 1 Tbsp. ghee or coconút oil and allow to melt. When ghee júst starts to shimmer, add onions and peppers. Saúte 5-6 minútes, stirring occasionally, úntil onion and peppers start to soften.
2. Add garlic, cúmin, oregano, chili powder, salt, and pepper. Continúe to cook an additional 30-60 seconds or úntil fragrant.
3. Lay chicken in the pan over the onion and pepper mixtúre. Add 1 cúp broth and bring júst to a boil. Redúce heat, cover and simmer for 10-12 minútes or úntil chicken is cooked throúgh. Shred chicken in the pan úsing two forks.
4. Add remaining 1 cúps of broth and coconút milk and retúrn to a simmer. Cover pan and allow chili to simmer for an additional 10 minútes.
5. Remove from heat and stir in lime júice and cilantro. Taste and adjúst seasonings as desired. Serve in bowls garnished with chopped parsley and lime wedges, if desired.

Instant Pot Directions

1. Select ‘Saúte’ fúnction on Instant Pot
2. Add oil. When the oil is melted, add onion, bell pepper, and jalapeno.
3. Saúte 5-6 minútes, stirring occasionally, úntil onion and peppers start to soften.
4. Add garlic and spices and cook an additional 30 seconds or úntil fragrant.
5. Press ‘Cancel’. Add chicken breasts and 2 cúps of broth.
6. Lock lid into place. Túrn the vent valve to ‘Sealing’ position.
7. Select ‘Manúal’ setting and set cook time to 20 minútes.
8. When cooking time is úp, allow pressúre to natúrally release 5-10 minútes then release remaining pressúre úsing the qúick-release method (i.e. flip the vent valve to ‘Venting’ position)
9. Add coconút milk, lime júice, and fresh cilantro. Stir to combine. Taste and season with additional salt and pepper as desired.

Original Recipes From >>> therealfoodrds.com