CROCK POT WHITE CHICKEN CHILI

Crock Pot White Chicken Chili image

Provided by @MakeItYours

Number Of Ingredients 16

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1 cup dried navy beans ((see notes below about using canned))
1 tablespoon canola oil
2 pounds boneless, skinkess chicken breasts ((About 2 large or 3 small))
2 small sweet onions
1 celery rib
2 garlic cloves
1 tablespoon garlic powder
1 tablespoon onion powder
3 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 tablespoons chopped jalapeños (optional)
4 cups chicken stock
1/4 cup chopped fresh cilantro (optional)
sliced limes, avocado, sour cream and tortilla chips, to serve (optional)

Steps:

Rinse and sort the navy beans (removing any small rocks, etc.) Place into the bottom of a 6-quart crock pot.
In a large skillet, heat the canola oil over medium-high heat and brown the chicken on both sides. Place chicken on top of the navy beans in the slow cooker.
Chop the onions and celery and add to the same skillet that you cooked the chicken. Cook for 5 minutes over medium heat then add the garlic and cook for a further 2 minutes.
Add the garlic powder, onion powder, cumin, salt, oregano and black pepper. Stir to combine.
Stir in the jalapeños and stock and bring to a boil.
Pour mixture into the crock pot on top of the chicken.
Cover and cook on low for 6 hours or high for 4 hours.
Remove chicken from crock pot and shred then add the cilantro and serve.