White Chicken Chili in a Crock Pot
Ingredients
- 1lb chicken breasts
- 2 cups great northern beans, presoaked overnight
- 4oz can chopped green chiles
- 1 – 2 jalapenos, minced (using 1 made for a mild chili)
- 1 shallot or 1/2 onion, chopped
- 2 cloves garlic, minced
- 1-1/2 teaspoons cumin
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- big pinch dried oregano
- 2 cups gluten-free chicken broth
- juice of 1/2 lime
- 1/4 cup milk unsweetened almond or cow’s milk
- 1 Tablespoon gluten-free flour (any kind, I used brown rice flour)
- Toppings (optional): green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro
Instructions
- Combine all ingredients except the flour and milk into a 6-quart crock pot. Stir to combine. Cover and cook on low for 4 hours. Remove chicken then shred and place in the refrigerator. Whisk together flour and milk in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes, stir shredded chicken back into chili, and serve with toppings of choice.
How do you make if do not have crock pot. Time in just regular pan?
Hello Nancy,
You will want to use the instructions from our Creamy White Chili recipe: https://www.21stcenturybean.com/food/creamy-white-chili/
That recipe is a stove top version of this one!