Slow Cooker White Bean Chicken Chili Verde

• Gluten free

• Meat

  • 2 lbs Chicken breast

• Produce

  • 2 tsp Garlic
  • 1/4 tsp Garlic powder
  • 2 cans Green chilis
  • 2 Jalapenos, fresh
  • 1 Lime
  • 1 Onion, small
  • 1/4 tsp Onion powder
  • 1/2 tsp Oregano
  • 2 cans White beans

• Canned Goods

  • 1 32 ounce container Chicken stock

• Condiments

  • 1 cup Salsa verde

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 1/2 tsp Season salt

• Nuts & Seeds

  • 1 tsp Cumin

Found on maebells.com

Description

Ingredients

• 2 pounds chicken breast, fat removed
• 1 small onion, chopped
• 2 fresh jalapeños, seeded and diced
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 2 cans green chilis (4.5 ounce)
• 1 cup salsa verde
• 2 cans white beans, drained and rinsed (15 ounces)
• 1 (32 ounce container) of chicken stock
• 1 lime, juiced
• 1 1/2 teaspoons season salt, garlic salt or salt based cajun seasoning

Directions

• Place the chopped onion, diced and seeded jalapeno peppers, and minced garlic in the bottom of your slow cooker.
• Top with Chicken breast and spices
• Add undrained cans of green chills and salsa verde
• Add the cans of drained and rinsed white beans and chicken broth.
• Let mixture simmer on low for 8 hours or on high for 4 hours.
• Before you serve, remove the chicken breast and shred, add the shredded chicken back to the crock pot.
• Squeeze lime juice into the soup and sprinkle season salt, stir, and let simmer an additional 20-30 minutes.