As Fall approaches, days become cooler and dinners become warmer. This cozy dish is great for a crowd and requires very little prep time.
Slow Cooker White Chicken Chili:
-2 tablespoons Pacifica Culinaria Chipotle Avocado Oil (or Roasted Chili Avocado Oil if you want a little less spice)
-1 lb boneless skinless chicken breasts
-1 tablespoons dried oregano
-1 teaspoon ground cumin
-Salt & pepper, to taste
-6 cups chicken broth
-2 (15oz) cans great northern beans, drained
-2 cups salsa verde
Toppings Ideas: avocado, sour cream, crushed tortilla chips, cilantro, sour cream, hot sauce
Sprinkle chicken with oregano, cumin, salt & pepper. Heat oil in a large skillet over medium-high heat. Cook chicken until browned. Shred chicken and add to slow cooker. Pour in chicken broth, beans, and salsa and cook on low for 6-8 hours. Enjoy!