Slow Cooker White Chicken Chili

I fall into pretty much all of those camps when it comes to chili. The only chili I DON’T like is chili in a can. Not a fan of that chili in a can.

What I do love though is a hearty bowl of this just-spicy-enough Slow Cooker White Chicken Chili – perfect for cold wintery days and slurping from my favorite insulated food flask after a day on the slopes while my kids try to pelt me with snowballs and beg me sweetly for a cup of hot cocoa to sip on the ride home (by the way, their strategy is pretty effective ’cause they’re so darn cute with those bright pink rosy cheeks tucked under even brighter pink ski helmets….can you tell I’d rather be skiing than blogging today? I digress…)

INGREDIENTS

• 1 ½ lbs. Boneless, skinless chicken breasts or thighs
• 1 Tbsp. ghee or avocado oil (for stovetop version only)
• 1 medium onion, diced
• 1 medium bell pepper, any color; diced
• 1 small jalapeno, seeds and membranes removed and finely diced
• 6 cloves garlic. minced
• 2 ½ tsp. ground cumin (add more to taste)
• 1 tsp. dried oregano
• 2 tsp. chili powder (add more to taste)
• 1 tsp. sea salt
• ¼ tsp. black pepper
• 4 cups organic chicken broth (or homemade bone broth) for thicker soup reduce broth to 2-3 cups
• 1 14-ounce can full-fat coconut milk
• Juice of ½ lime
• ½ cup fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional

INSTRUCTIONS

Slow Cooker Directions

1. Add onion, peppers, garlic and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
2. Add broth and place lid on slow cooker.
3. Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
4. ..............

For full instruction please see : https://therealfoodrds.com

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