Crockpot White chicken chili

Hearty, filling and flavorful chili that the whole family will love. Could be made vegan by removing the chicken and doubling the quinoa.

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Ingredients

• 1 1/4 pounds boneless, skinless chicken breasts or thighs (about 2-3 breasts/4-5 thighs)

• 4 cups (32 ounces) low sodium chicken broth

• 2 (15-ounce) cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained

• ½ cup quinoa, uncooked

• 2 (4.5-ounce) cans diced green chiles

• 3 cloves minced garlic

• 1 small (or 1/2 large) yellow onion, finely diced

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper

• 1/4 cup chopped fresh cilantro

• Fresh lime wedges

Instructions

• Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, quinoa, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine.

• Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is cooked through.

• Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.

• With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro.

• Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.