There’s a good chance it’s going to rain where I live this week, and with the rain will come cooling temperatures. And nothing tastes better than cup of warm chili on a cold day! I just finished up a FREE 5 Day Challenge group where we exchanged crock pot recipes. This is one crock-pot recipe that is always on my go-to list when I need dinner to take care of itself! And the best part is: this is also a freezer meal!
White Chicken Chili (recipe adapted from our best bites)
- 1 medium onion, chopped
- 2 15 oz cans Great Northern Beans (drained and rinsed)
- 3-4 boneless, skinless chicken breasts
- 3-4 cloves garlic
- 1 (3.5) oz green chilis
- 1/2 tsp dried oregano
- 1/2 tsp coriander
- pepper to taste
- 32 oz of low sodium chicken broth
- 1 lime, juiced
- 1/2 cup cilantro, chopped
Boil chicken breasts in water on stove top until done. Cube chicken, shred with fork, or use the paddle attachment of your mixer to shred chicken
Place chicken and all ingredients, EXCEPT: beans, lime juice, and cilantro into slow cooker. Mix well and let cook on high 5-6 hours or low 3-4 hours.
The last 30 minutes of cooking, add beans (drain and rinse them first), lime juice, and cilantro and cook until heated through.
Serve with shredded part skim mozzarella cheese, fresh limes, fresh cilantro, green onions, or avocados on top.
TO MAKE IT SPICY: sub in canned jalapenos for the green chili.
TO FREEZE: After cooking the chicken, add ingredients to a freezer safe container EXCEPT: beans, lime juice, and cilantro. This will freeze for up to 3 months. When ready to eat, transfer to slow cooker and cook 7-9 hours on low or 4-5 hours on high. The last 30 minutes of cooking, add beans (drain and rinse them first), lime juice, and cilantro and cook until heated through. Serve with desired toppings.