chicken | main course | slow cooker
White Bean Slow Cooker Chicken Chipotle Chili
Prep Time: 20 minutes Cooking Time: 5-10 Hours 6-8 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 pkg | Granny’s Boneless, Skinless Chicken Breasts |
| 3 tbsp | 45 ml | canola oil |
| 1 1/2 cup | 375 ml | onion, finely chopped |
| 3 | garlic cloves, minced |
| 1 tbsp | 15 ml | ground cumin |
| 1 tsp | 5 ml | dried oregano |
| 1/4 cup| 65 ml | diced chipotle in abode sauce |
| 1 cup | 250 ml | homemade or low sodium turkey or chicken stock |
| 2 (19-ounce) cans | white beans, drained and rinsed |
| to taste | sea salt and ground pepper |
| to garnish | cilantro leaves |
Directions
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Cook chicken until lightly browned, about 4 to 5 minutes. Transfer to slow cooker.
- In the same skillet, add remaining oil and cook onion and garlic, until softened, for 4 to 5 minutes.
- Add cumin, oregano and chipotle peppers and stir constantly until fragrant, about 1 minute.
- Add stock. Bring to a boil. Transfer to slow cooker. Stir white beans into the slow cooker.
- Cover and cook for about 4 1/2 hours on high or 8 hours on low.
- Season with salt and pepper and garnish with cilantro leaves when serving.
Copyright © Exceldor Cooperative, All Rights Reserved.
