A refreshing change than the traditional tomato-based chili with beef, you’ll love this lighter dish made with chicken breasts and chicken thighs, poblano peppers, and green chilies. It’s super easy and quick to put together in a crock pot or high-pressure cooker. Approved for detoxification programs, you’ll make this crockpot white chicken chili again and again. It’s best served over cauliflower rice and garnished with fresh lime wedges and chopped cilantro.
Crockpot White Chicken Chili
You'll love how easy and delicious this elegant version of chili really is! Serve it as a refreshing twist to traditional beef and tomato based chili.
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Servings: 4
Calories:
Ingredients
- 4 ea Chicken breasts, boneless
- 2 ea Chicken thighs, boneless
- 4 cups chicken bone broth organic, low-sodium
- 2 cloves garlic minced
- 1 ea onion, medium-sized diced
- 2 ea poblano peppers diced
- 1 ea 4-ounce can diced green chilies with liquid
- 1 tsp cumin ground
- 1 tsp coriander ground
- 1/2 tsp chili powder
- 1/2 tsp oregano dried
- 1 tsp sea salt
- 1 tsp black pepper freshly ground
- 4 ea lime wedges
- 1/2 cup cilantro coarsely chopped
Instructions
- Combine all ingredients in a 6-quart crockpot. Cover and cook on low for 8 hours or on high for 4-6 hours. When done, remove chicken with a slotted spoon and shred with two forks.
- Serve with: Cauliflower rice or 1/2 cup short-grain brown rice.
Garnish with: Lime wedges and chopped cilantro.
Enjoy!
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