| White Bean and Chicken Chili 3 tablespoons olive oil
2 boneless, skinless chicken breasts
1 medium onion, chopped
4 cloves garlic, minced
1 medium jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 (15-ounce) cans white kidney beans, drained and rinsed under cold water
3 cups canned low-sodium chicken broth
1/2 cup minced cilantro leaves (optional)
2 cups shredded sharp Cheddar cheese (optional) |
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Lightly spray 4- to 6-quart slow cooker with vegetable oil cooking spray. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook until no longer pink on outside, about 5 to 6 minutes. Remove and place in slow cooker. Add remaining 1 tablespoon oil to skillet and cook onion, garlic, jalapeno pepper, oregano and cumin 7 to 8 minutes or until soft. Place in slow cooker. Add white kidney beans and broth. Stir to combine. Cover and cook on low heat setting 7 to 8 hours or until the chicken is very tender and shreds easily. Remove chicken from slow cooker and shred with a fork. Return to slow cooker and stir to combine. Add salt to taste. To thicken chili, mash some of beans against side of pot with back of a large mixing spoon. If desired, garnish with cilantro and cheese. Makes 6 servings. From "Slow Cookers for Dummies," by Tom Lacalamita and Glenna Vance. |
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