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


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


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.

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