Crock Pot White Chicken Chili

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Produce

  • 2 cloves Garlic
  • 1 15oz can Great northern beans
  • 1 4oz can Green chiles
  • 1 Jalapenos
  • 1/2 Lime, Juice of
  • 1 big pinch Oregano, dried
  • 1 Shallot or 1/2 onion

• Canned Goods

  • 2 cups Chicken broth, gluten free

• Baking & Spices

  • 1 tbsp Gluten free flour
  • 1/4 tsp Pepper
  • 1 1/2 tsp Salt

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Dairy

  • 1/4 cup Milk unsweetened almond or cow's milk

Found on iowagirleats.com

Description

Ingredients

• 1lb chicken breasts
• 15oz can great northern beans, drained and rinsed
• 4oz can chopped green chiles
• 1 - 2 jalapenos, minced (using 1 made for a mild chili)
• 1 shallot or 1/2 onion, chopped
• 2 cloves garlic, minced
• 1-1/2 teaspoons cumin
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• big pinch dried oregano
• 2 cups gluten-free chicken broth
• juice of 1/2 lime
• 1/4 cup milk unsweetened almond or cows milk
• 1 Tablespoon gluten-free flour (any kind, I used brown rice flour)
• Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro

Directions

• Combine all ingredients except gluten-free flour and milk into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours. Remove chicken then shred and place in the refrigerator. Whisk together flour and milk in a small dish then drizzle into chili and stir to combine. Cover then cook on high for 30 minutes, stir shredded chicken back into chili, and serve with toppings.