Slow Cooker Recipes
White Bean Chicken Chili
Place beans and broth in a slow cooker. Cover and cook on high until beans are
tender, 2 hours.
Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper.
Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn
and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain
all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5
minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir;
Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid
from slow cooker. Puree in a blender; return to slow cooker. Remove chicken,
shred it and return to slow cooker. Serve into individual bowls.
2 (15 oz.) cans white beans, rinsed and drained
4 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 whole bone-in chicken breasts (3 lb.)
Salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
1 tablespoon ground cumin