Crockpot White Bean Chicken Chili

Ingredients

1 ¼ lb boneless, skinless Chicken Breasts (about 2-3 breasts)
4 cups (32oz) low-sodium Chicken Stock
2 (15oz) cans reduced-sodium White Beans, rinsed and drained (i.e. Great Northern Beans, white kidney beans or Cannellini beans)
2 Green Chiles, diced with seeds removed
3 cloves Garlic, minced
1 small Yellow Onion, finely diced
2 tsp ground Cumin
1 tsp dried Oregano
½ tsp kosher Salt
¼ tsp Cayenne Pepper
¼ cup chopped fresh Cilantro
SOOC Baklouti Green Chili Oil
optional (for serving) fresh lime wedges, diced jalapeño, nonfat sour cream (or plain Greek yogurt), shredded cheese, crushed tortilla chips

Directions

Place chicken at the bottom of a 6-quart (or larger, if desired) slow cooker. Top with the chicken broth, white beans, onion, green chiles, garlic, salt, cumin, cayenne, and oregano. Stir to combine; cover and cook on low for 4 to 6 hours (or on high for 2 to 4 hours), until the chicken is cooked through.

When chicken is fully cooked through, remove the chicken breasts to a plate and cool. Once cool enough to handle, shred and set aside.

With an immersion blender, purée a portion of the chili to thicken it while leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro.

Portion into bowls and top with a drizzle of SOOC Baklouti Green Chili Oil and a fresh squeeze of lime juice. Add any other toppings and enjoy!

Tips: If your slow cooker normally cooks quickly, be sure to watch the cooking time carefully (and check it early) to avoid drying out chicken breasts. Leftovers can be stored (in an air-tight container) in the refrigerator for up to 5 days, or freeze up to 2 months (let thaw overnight in the refrigerator).