Best Of Slow Cooker White Chicken Chili

INGREDIENTS

•  1 ½ lb. Boneless, skinless chicken breasts or thighs


• 1 Tbsp. ghee or avocado oil (for stovetop and Instant
  Pot versions 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


• 1 tsp. dried oregano


• 1 Tbsp. chili powder


• 1 tsp. salt, plus more to taste


• ½ tsp. black pepper


• 1 ½ cups organic chicken broth (or homemade bone broth)


• 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 6-7 hours or until chicken is done and
   vegetables are tender.


4. Remove chicken from slow cooker and shred with two forks.
   Return chicken to slow cooker.


5. Turn heat to HIGH. Add coconut milk, stir and replace lid.
   Continue heating an additional 10-15 minutes or until soup is heated through.


6. Stir in lime juice and cilantro. Taste and adjust seasonings
   as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if
   desired.

Stovetop Directions

1. Place a large saucepan with lid (or Dutch oven) over medium
   heat. Add 1 Tbsp. ghee or coconut oil and allow to melt. When ghee just starts
   to shimmer, add onions and peppers. Saute 5-6 minutes, stirring occasionally,
   until onion and peppers start to soften.


2. Add garlic, cumin, oregano, chili powder, salt, and pepper.
   Continue to cook an additional 30-60 seconds or until fragrant.


3. Lay chicken in the pan over the onion and pepper mixture.
   Add 1 cup broth and bring just to a boil. Reduce heat, cover and simmer for
   10-12 minutes or until chicken is cooked through. Shred chicken in the pan
   using two forks.


4. Add remaining 1 cups of broth and coconut milk and return to
   a simmer. Cover pan and allow chili to simmer for an additional 10 minutes.


5. Remove from heat and stir in lime juice and cilantro. Taste
   and adjust seasonings as desired. Serve in bowls garnished with chopped parsley
   and lime wedges, if desired.

Instant Pot Directions

1. Select ‘Saute’ function on Instant Pot


2. Add oil. When the oil is melted, add onion, bell pepper, and
   jalapeno.


3. Saute 5-6 minutes, stirring occasionally, until onion and
   peppers start to soften.


4. Add garlic and spices and cook an additional 30 seconds or
   until fragrant.


5. Press ‘Cancel’. Add chicken breasts and 2 cups of broth.


6. Lock lid into place. Turn the vent valve to ‘Sealing’
   position.


7. Select ‘Manual’ setting and set cook time to 20 minutes.


8. When cooking time is up, allow pressure to naturally release
   5-10 minutes then release remaining pressure using the quick-release method
   (i.e. flip the vent valve to ‘Venting’ position)


9. Add coconut milk, lime juice, and fresh cilantro. Stir to
   combine. Taste and season with additional salt and pepper as desired.

Base Recipe adapted from this SITE