I love when fall rolls around and the air turns crisp and I can pull out the boots and scarves and sweaters. It also means it’s soup and chili season!!! I love chili. White chili, turkey chili, texas chili, chili chili chili! Yesterday was a busy day at work and I knew I’d be exhausted by the time I got home. I depended on my fizzies and my crockpot to get me through, and neither of them disappointed!! I went home at lunch and threw two chicken breasts, 2 cups of chicken stock (I keep homemade in the freezer), a bunch of diced veggies and spices in the crockpot on high. When I got home from work, the house smelled amazing!! It was a hit with both my husband and my mom, and luckily there was enough for all 3 of us to have leftovers for lunch today!
Crockpot White Chicken Chili – Gluten and Dairy free!
1lb chicken breast
2c chicken stock
1 diced onion
1 diced green pepper
1 diced and seeded jalapeno pepper
2 cans white beans
5 cloves garlic, minced
1 tsp oregano
1 1/2 tsp cumin
1 1/2 tsp chili powder
salt and pepper
Cook on low for 7-8 hours or high for 4-5. Shred the chicken and add back to the pot, and add 1/2 c unsweetened coconut milk and 1 tbl brown rice flour (mixed) to the crockpot and let cook for another 1/2 hour. Add a squeeze of lime to bring all the flavors together and top with cilantro! So comforting and delish!!
