Making chili in a slow cooker is a classic timesaver and this riff on chile verde from The Roasted Root is no exception. Just a few ingredients and effortless prep result in a satisfying meal.
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced
- 5 large cloves garlic, minced
- 1 jalapeno, seeded and finely chopped
- 1 pound (454 grams) boneless skinless chicken breasts
- 2 4-ounce (110 grams) cans green chilies, undrained
- 1 quart (946 ml) low-sodium chicken broth
- 2 14-ounce (414 ml) cans white beans, drained and rinsed
- 1 1/2 teaspoons (7.5 ml) ground cumin
- 1 teaspoon (5 ml) dried parsley
- 1 teaspoon (5 ml) dried chives
- 1/2 teaspoon (2.5 ml) dried thyme
- 1 1/2 teaspoons (7.5 ml) sea salt, or more to taste
In a medium skillet, heat olive oil over medium-high and add the onion. Saute, stirring occasionally, until onion begins to brown, about 10–15 minutes. Add the garlic and jalapeno and continue cooking for 3 minutes.
Transfer the onion-garlic-jalapeno mixture to your slow cooker (I used a 6-quart slow cooker), along with the rest of the ingredients. Stir well and cover. Cook on low for 8 hours.
Use a fork to fish out the chicken breasts and place them on a cutting board. Use two forks to shred the chicken, then place it back in the crock pot. If time allows, let the chicken soak in the chili for at least 1 hour (overnight is better) for maximum flavor.
Serve heaping bowls of chili with your favorite toppings.
Serves: 4 | Serving Size: 1/4 recipe
Nutrition (per serving): Calories: 246; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 64mg; Sodium: 631mg; Carbohydrate: 9g; Dietary Fiber: 4g; Sugar: 4g; Protein: 27g