Ya’ll! I know I’m writing this post in SEPTEMBER and down in Georgia it is still HOT HOT HOT outside…so you’re like…WHY IS SHE POSTING CHIILI?! But I’m always on the lookout for fabulous crockpot recipes, no matter the season, because it is EASY and FAST.
We had this chili for dinner over the weekend, and it was so good! It had a nice kick to it, and just turned out delicious. So, I had to share! Please let me know how you like it! 🙂
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| Prep Time | 20 minutes |
| Cook Time | 4.5 hours |
| Passive Time | 4.5 hours |
| Servings |
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Ingredients
- 1 lb chicken breast
- 15oz northern beans drained and rinsed
- 4 oz can chopped green chiles
- 1 - 2 jalapenos minced (using 1 made for a chili with a kick)
- .5 onion chopped
- 2 cloves garlic minced
- 1-1/2 teaspoons cumin
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- pinch dried oregano
- 2 cups gluten-free chicken broth
- juice of 1/2 lime
- 1/4 cup milk unsweetened almond or cow's milk
- 1 Tablespoon gluten-free flour
- Toppings: hot sauce, lime wedges, cheddar cheese, greek yogurt [mix this in for creamy YUMMYNESS], chopped cilantro
Ingredients
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Instructions
- 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.
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