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Crockpot White Chicken Chili

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!!

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