Written by UConn Dietetics Masters student Samantha Poli
Slow cookers are handy kitchen appliances that save time and are perfect for people with busy lives! Pop your ingredients in the morning, press a button, and let the slow cooker do the work while you are busy.
Here is a yummy recipe that is easy to prepare, heart healthy, high in lean protein, high in fiber, and perfect for a chilly autumn day!
White Chicken Chili (Makes 6 to 8 servings)
Ingredients
1 ½ to 2 pounds boneless, skinless chicken breasts
1 large yellow onion, diced
2 stalks celery, diced
2 cans (4 ounces each) diced green chili peppers, preferably fire roasted, drained
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 to 2 teaspoons kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 bay leaf
4 cups low sodium chicken broth
1 can cannellini or navy beans (14 ounce can), drained and rinsed
1 cup frozen corn kernels
Serving Ideas
Top with shredded cheese, lime wedges, chopped cilantro, avocado chunks, sour cream, or hot sauce.
Directions
Combine the chicken, onions, celery, green chili peppers, garlic, cumin, some of the salt, coriander, oregano, and bay leaf in a 6 quart or larger slow cooker. Pour the chicken broth over top.
Cover and cook on the high setting for 4 hours on the low setting for 6 hours.
About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in the beans and corn. Cover and cook for the remaining time.
Transfer the chicken onto a large plate and shred it into large, bite sized pieces with 2 forks. Stir the chicken back into the chili and serve.
You can refrigerate the chili for 5 days in an airtight container or freeze it for up to 3 months.
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