Chili (Chicken Breast Iowa White Chili)

White Chicken Chili is an easy, healthy, and hearty chicken chili recipe that's full of familiar yet craveable flavours. Best of all, this recipe falls into the "add nearly everything into the slow cooker then push on" category - aka the very best kind. Technically nothing in the chili needs to be cooked for 4-6 hours unless you are cooking chicken breasts in the chili instead of using rotisserie chicken. It just allows the flavours to blend. You can easily cook it all on the stove top for about 15-20 minutes if you are in a hurry.

1 lb chicken breasts (~ 2 large chicken breasts)
1 (15 oz) can great northern beans, drained and rinsed
1 (4 oz) can chopped green chiles
1-2 fresh jalapenos, seeded then minced (use 1 made for a mild chili)
1 shallot or ½ onion, chopped
2 cloves garlic, minced
1½ tsp. cumin
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
1 big pinch dried oregano
2 cups chicken broth
½ small lime, freshly squeezed
¼ cup milk
1 Tbsp. all-purpose flour, unbleached

Toppings:
green Tabasco sauce
verde sauce
lime wedges
tortilla chips
shredded cheese
chopped cilantro
sour cream

Add all ingredients into a 6 qt crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.

Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes.

Stir shredded chicken back into chili then scoop into bowls and serve with toppings.

Makes 3-4 servings.

Cook's Notes:

Make freezer packs. Add all the ingredients for the slow cooker White Chicken Chili into a gallon freezer bag then remove as much air as possible and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw then dump into the slow cooker and cook according to the directions. I stocked the freezer with a bunch of these for maternity leave.

Prep the night before. Add all the ingredients into the removable crock portion of your slow cooker then place in the refrigerator overnight. Let the Slow cooker sit at room temperature for 20-30 minutes then pop it into the base and cook according to directions.