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Edit Crockpot White Chicken Chili
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The BEST crockpot white chicken chili with chicken breasts, green chiles, and white beans. Easy, creamy and healthy, this recipe is a winner!
Ingredients
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(about 2 to 3 breasts)
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see notes if you prefer a thicker chili) ((32 ounces)
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(15-ounce) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
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minced
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small (or 1/2 large) finely diced
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Instructions
Step 1
Place chicken in the bottom of a 6-quart or larger slow cooker.
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Step 2
Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
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Step 3
With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return back into the chili.)
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Step 4
Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
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