Another healthy but goodie recipe!! The only change I made was the chicken. I'm super weird about raw chicken in a crock pot so I just browned both sides of the chicken breasts and cooked them almost all the way before putting them into the crock pot. I also left the lime out because... I didn't have one :) It's SOOO delicious!! We did the two jalapenos and it wasn't spicy at all, just had a great taste!
Ingredients
- 1lb chicken breasts
- 15oz can great northern beans, drained and rinsed
- 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 (I used normal broth)
- juice of 1/2 lime
- 1/4 cup milk (any kind, I used unsweetened almond milk)
- 1 Tablespoon gluten-free flour (I used regular flour)
- Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro
- Combine all ingredients except gluten-free flour and milk into a 6-quart crock pot then 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.
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