- 1lb chicken breasts
- 15oz can great northern beans, drained and rinsed
- 4oz can chopped green chiles
- 1 - 2 jalapenos, minced (using 1 made for a mild chili)
- 1 shallot or 1/2 onion, chopped
- 2 cloves garlic, minced
- 1-1/2 teaspoons cumin
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- big pinch dried oregano
- 2 cups gluten-free chicken broth
- juice of 1/2 lime
- 1/4 cup milk (any kind, I used unsweetened almond milk)
- 1 Tablespoon gluten-free flour (any kind, I used brown rice flour)
- Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro
- 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.
Source: Iowa Girl Eats
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