After two very long years and a move from Miami to Orlando, my parents were able to come visit us again! Knowing they were coming on Monday, I wanted to have something ready for dinner after their travels…but needed to work hard to ensure I was free all week.
Result: SLOW COOKER.
After giving them a quick tour of our neighborhood and lots of hugs, we headed back to find out if my creation would be suitable for all parties: not too spicy, but good flavor, not too many veggies, but plenty of veggies. It received nods of approval and second helpings all the way around the table {with all our mismatched bowls from my picture shoots, ha!}
Wanting to try something besides my hearty vegetable chili, I settled on white bean chicken chili…but I thought it contained dairy so I had to do some digging to come up with a version that really felt thick and hearty, yet clean!
White Bean Chicken Chili
White Bean Chicken Chili
Ingredients
- 1 pound boneless, skinless chicken breast, raw
- 1 16 ounce can diced no salt added tomatoes {regular or spicy}
- 3 16 ounce cans Great Northern beans, low sodium and/or organic
- 1 4 ounce can fire roasted green chilies
- 1 14.5 ounce can low sodium chicken broth
- 1 large onion diced
- 1 green pepper diced
- 4 small zucchini diced
- Chili powder to taste I dosed it liberally
- 2 teaspoons cumin
- Salt and pepper to taste
Instructions
- Sauté onions, pepper, zucchini and garlic until the onions are translucent.
- All all ingredients to the crockpot {slow cooker}.
- 4-5 hours on high or 6-8 hours on low.
- Remove chicken and shredded
- Serve it up!! Use Greek yogurt for a topping if you want more creaminess.
My cooker overrunith! I used more chicken and it was too much. If I were making this just for me I would have added in shredded carrots too!
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This is a family favorite! We add a bit of lime juice, too. Great recipe.