As we move along into the warmer months, I really like to use slow cooker meals. Frankly, I don’t want to heat up my kitchen turning on my oven! That would make the heat of a South Carolina summer even more unbearable! Of course, there is the added benefit of having a meal that is easy to put together, which is always a plus. Since I ascribe to the KISS method of cooking (keep it simple sunshine), this recipe is perfect. When I created this recipe is was because I wanted a little change. I regularly do a traditional chili, and was looking for a different variation. I came across the idea of a white chicken chili and wanted to try it!
This meal is not only an easy and hearty slow cooker meal, but it also makes a great freezer recipe. I actually made this meal at the beginning of the month and pulled the bag from the freezer, added a couple cups of my frozen bone broth (I have them portioned and frozen, cause that’s just how I roll). Then it was just a matter of turning on the slow cooker and letting it do it’s thing! So simple that it actually makes me feel a little lazy….in a good way, of course!
I have included recipes for both regular slow cooker cooking as well as how to put this together as a freezer meal! If you really like things spicy, feel free to add a little cayenne pepper for a “kick”! It’s always about adding little things here and there to make it your own and adding your own little bit of sparkle!
During the warmer months, this is great paired with a nice, fresh salad with some fresh fruit for dessert. I love to cube some fresh watermelon!
This recipe is grain and gluten free.
- 1 tbsp arrowroot powder
- 1 medium onion, chopped
- 1 can chopped green chilis, drained
- 2 cups white beans, soaked or 2 cans white beans drained and rinsed
- 2 tsp cumin
- 2 tsp chili powder
- 1 lb boneless and skinless chicken breasts or thighs
- 2 cups bone broth
- 1 tsp unrefined sea salt
- 1 tsp pepper
- 4-5 cloves garlic, finely chopped
- ⅛ tsp cayenne pepper (optional)
- Add add ingredients to crock of slow cooker.
- Cook on low for 4-5 hours.
- Shred the chicken and serve!