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Slow Cooker Chicken Chili
Ingredients – Serves 8
3 (15-oz.) cans unsalted organic cannellini beans, rinsed, drained, and divided
1 (25-oz.) can organic hominy, rinsed and drained
3 cups unsalted organic chicken stock
2 cups peeled cubed organic butternut squash
1 cup chopped organic yellow onion
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon kosher salt
2 garlic cloves, chopped
2 oregano sprigs
1 (5-oz.) can diced green chiles, drained and divided
1 1/4 pounds skinless, boneless chicken breasts
1/2 cup plain greek yogurt
6 tablespoons fresh cilantro leaves, divided
2 ounces shredded cheddar cheese
1/4 cup chopped green onions
1 jalapeño, thinly sliced
Lime wedges
Slow Cooker Chicken Chili
Preparation
• Process 1 can of beans in a mini food processor until smooth. Place bean puree, remaining 2 cans beans, hominy, and next 8 ingredients in a 6-quart electric slow cooker. Reserve 1 tablespoon of the green chilies, and add remaining green chilies to cooker. Top with chicken breasts. Cover and cook on LOW 8 hours.
• After 8 hours place the chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep warm.
• Process reserved 1 tablespoon green chilies, yogurt, and 2 tablespoons cilantro in a mini food processor until smooth.
• Place 1 1/2 cups chili in 8 bowls; top evenly with yogurt mixture, remaining cilantro, cheese, green onions, and jalapeño. Serve with lime wedges.
This Slow Cooker Chicken Chili Recipe is easy and tastes amazing. It is one you will not want to miss this during this fall season.
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