Slow Cooker White Chili with Chicken recipe
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- ½ pound dried Great Northern beans 1 pound skinless, boneless chicken breast halves 1 small onion, chopped 3 cups chicken broth 1 tablespoon chopped jalapeno pepper 1 teaspoon ground cumin ½ teaspoon ground oregano ½ teaspoon garlic powder 1 tomato, chopped 4 ounces shredded Mexican cheese blend ¼ cup chopped fresh cilantro, or to taste
Nutrition Info
- 416.3 caloriescarbohydrate: 32.8 gcholesterol: 95.4 mgfat: 12.9 gfiber: 10.1 gprotein: 42.2 gsaturatedFat: 7.3 gservingSize: -sodium: 1000.2 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker White Chili with Chicken
Directions
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Place Great Northern beans into a large container and cover with several inches of cool water, let stand 8 hours to overnight. Drain and rinse beans.
Place beans, chicken, onion, chicken broth, jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker.
Cook on High for 4 hours or on Low for 8 hours. Remove chicken breasts from the chili and place on a work surface, shred chicken breasts with a fork and mix back into chili.
Spoon chili into 4 bowls, top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese blend, and 1 tablespoon chopped cilantro.