My Mom used to make chili all the time in the fall. I’m not going to lie…. I hated it! Now that I have grown up a little bit and my taste buds have grown up, I am a chili fanatic! I still love my Mom’s Chili but I sure do like trying new chili!
Skinny Slow Cooker White Bean Chicken Chili
3/4 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (optional)
2 teaspoons dried oregano
1 teaspoon ground cumin
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
3 cups fat free chicken broth
1-1/2 cups (6 ounces) low fat shredded cheese
Fat Free Sour cream and minced fresh cilantro, optional
Sprinkle chicken with salt and pepper then place it in the bottom of the Slow Cooker. Then add the onion, jalapeno, garlic, oregano and cumin on top of the chicken.
Next add white beans and pour the chicken broth over everything. Cover and cook on low for 6 to 8 hours or 4 to 6 hours on high.
Shred chicken and stir before serving. Sprinkle with cheese and garnish with sour cream and cilantro if desired.
Adapted from Taste of Home