Monday, March 16, 2009

White Chicken Chili

White Chicken Chili
Source" Slow Cookers for Dummies"


3 Tablespoon olive oil
2 boneless skinless chicken breasts
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
2 teaspoon dried oregano
1 teaspoon ground cumin
2 15 oz cans white kidney beans, drained and rinsed with cold water
3 cups low sodium chicken stock
minced cilantro leaves (optional)
sharp cheddar cheese (optional)


Lightly spray 4 to 6 quart slow cooker with cooking spray.

Heat 2 T olive oil in a large nonstick skillet over medium high heat. Add chicken breasts and cook until no longer pink on outside, about 5-6 minutes. Remove and place in slow cooker.

Add remaining 1 T olive oil to skillet and cook onion, garlic, jalapeno pepper, oregano and cumin, 7-8 minutes or until soft. Place in slow cooker.

Add white kidney beans and broth to slow cooker. Stir to combine.

Cover and cook on low heat setting 7 to 8 hours or until the chicken breasts are very tender and shred easily.

Shred chicken breasts using 2 forks. To thicken chili, mash some of the beans against the side of the pot with a fork.

If desired, garnish with cilantro and cheese. Serve with crackers or tortilla chips.

Makes 6 servings.

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