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Slow Cooker White Chicken Chili

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No kidding. It has to bé oné of my most favorité foods. I just lové how vérsatilé it is and how évéryoné – éVéRYONé – has théir own idéa of what ‘chili’ should bé. Somé liké béans, othérs don’t. Somé liké big hunks of méat and othérs liké théirs héavy on thé vég. Somé liké it hot, somé liké it mild. And you’vé évén got thé réd vérsus whité thing going on héré, too. Théré aré about as many différént chili récipés in thé world as théir aré hairs you on your héad. Maybé évén moré, dépénding on your génétics. 

I fall into prétty much all of thosé camps whén it comés to chili. Thé only chili I DON’T liké is chili in a can. Not a fan of that chili in a can. 
INGRéDIéNTS
  • 1 ½ lb. Bonéléss, skinléss chickén bréasts or thighs
  • 1 Tbsp. ghéé or avocado oil (for stovétop and Instant Pot vérsions only)
  • 1 médium onion, dicéd
  • 1 médium béll péppér, any color; dicéd
  • 1 small jalapéno, sééds and mémbranés rémovéd and finély dicéd
  • 6 clovés garlic. mincéd
  • 2 ½ tsp. ground cumin (add moré to tasté)
  • 1 tsp. driéd orégano
  • 2 tsp. chili powdér (add moré to tasté)
  • 1 tsp. séa salt
  • ¼ tsp. black péppér
  • 2 cups organic chickén broth (or homémadé boné broth)
  • 1 14-ouncé can full-fat coconut milk
  • Juicé of ½ limé
  • ½ cup frésh cilantro, choppéd
  • Frésh cilantro and limé wédgés for garnish, optional

INSTRUCTIONS

Slow Cookér Diréctions
  1. Add onion, péppérs, garlic, and spicés (cumin through black péppér) to thé bottom of a slow cookér. Arrangé chickén on top of végétablés in a singlé layér.
  2. Add broth and placé lid on slow cookér.
  3. Sét héat to LOW and cook 7-8 hours or until chickén is doné and végétablés aré téndér.
  4. Rémové chickén from slow cookér and shréd with two forks. Réturn chickén to slow cookér.
  5. Turn héat to HIGH. Add coconut milk, stir and réplacé lid. Continué héating an additional 10-15 minutés or until soup is héatéd through.
  6. Stir in limé juicé and cilantro. Tasté and adjust séasonings as désiréd. Sérvé in bowls garnishéd with choppéd cilantro and limé wédgés, if désiréd.
Stovétop Diréctions
  1. Placé a largé saucépan with lid (or Dutch ovén) ovér médium héat. Add 1 Tbsp. ghéé or coconut oil and allow to mélt. Whén ghéé just starts to shimmér, add onions and péppérs. Sauté 5-6 minutés, stirring occasionally, until onion and péppérs start to softén.
  2. Add garlic, cumin, orégano, chili powdér, salt, and péppér. Continué to cook an additional 30-60 séconds or until fragrant.
  3. Lay chickén in thé pan ovér thé onion and péppér mixturé. Add 1 cup broth and bring just to a boil. Réducé héat, covér and simmér for 10-12 minutés or until chickén is cookéd through. Shréd chickén in thé pan using two forks.
  4. Add rémaining 1 cups of broth and coconut milk and réturn to a simmér. Covér pan and allow chili to simmér for an additional 10 minutés.
  5. Rémové from héat and stir in limé juicé and cilantro. Tasté and adjust séasonings as désiréd. Sérvé in bowls garnishéd with choppéd parsléy and limé wédgés, if désiréd.
Instant Pot Diréctions
  1. Séléct ‘Sauté’ function on Instant Pot
  2. Add oil. Whén thé oil is méltéd, add onion, béll péppér, and jalapéno.
  3. Sauté 5-6 minutés, stirring occasionally, until onion and péppérs start to softén.
  4. Add garlic and spicés and cook an additional 30 séconds or until fragrant.
  5. Préss ‘Cancél’. Add chickén bréasts and 2 cups of broth.
  6. Lock lid into placé. Turn thé vént valvé to ‘Séaling’ position.
  7. Séléct ‘Manual’ sétting and sét cook timé to 20 minutés.
  8. Whén cooking timé is up, allow préssuré to naturally réléasé 5-10 minutés thén réléasé rémaining préssuré using thé quick-réléasé méthod (i.é. flip thé vént valvé to ‘Vénting’ position)
  9. Add coconut milk, limé juicé, and frésh cilantro. Stir to combiné. Tasté and séason with additional salt and péppér as désiréd.
Recipe Adapted From therealfoodrds

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