White Chicken Chili in your Crockpot

My white chicken chili is another easy "chop 'n dump" style Crockpot meal.  After you chop the onion and peppers, the only thing left to do is put it all in the Crockpot.  If you prefer, instead of putting the chicken in whole and then shredding after four hours, you can cube the meat and just put the chicken pieces right into the mix and not have to worry about it later.  The reason I like to shred the chicken is purely a textural thing.  I like the way the shredded pieces of chicken seem to soak up the flavors of the chili.  Just a personal preference, but it would turn out well either way.  Also, any bean would work here.  There’s no reason you have to use navy beans, it’s just what I had on hand.  Serve with a dollop of sour cream or Greek yogurt, cilantro, avocado, green onion and freshly squeezed lime juice.  I purposely took the picture below with no toppings because there are so many and I wanted you to see how thick and delicious this chili is.  If you’ve got leftovers, not to worry… this chili freezes extremely well. 

What You Need:

1 lb boneless skinless chicken breast (2 large breasts)
½ of a softball sized brown onion (or one large – 2 cups), ½” dice
2 large poblano peppers (2 cups – bell pepper would work also), ½” dice
3 small cloves garlic, minced (or 2 tsp prepared minced garlic)
2 – 15 oz cans salt free white beans, **edited to add - drained** (I used navy)
1 – 16 oz jar salsa verde/ roasted tomatillo salsa (or two cups homemade)
1 - 12 oz room temperature beer (one you would like drinking)
2 – 4oz cans hot diced green chiles (use mild if you prefer a more mild chili)
½ - 1 Tbs cumin (to taste - I use a full Tbs)

Optional toppings: sour cream or Greek yogurt, avocado, green onion, cilantro & lime juice

What To Do:

Combine onion, pepper, garlic, beans, salsa, diced chiles, **edited to add** beer** and cumin in your Crockpot and mix well. Sink the chicken breasts into the mixture and cook on low for four hours.

Remove chicken and shred with a fork. Return the shredded chicken to the chili and cook for an additional two hours before serving. (If you cubed your chicken, skip this step.)









**Edited to add: makes 8 - 1.5c servings

Nutritional Info for 1 Serving

Bon Appétit!
Mary