When you walk into your home at the end of the day, you’re met by a comforting, aromatic smell. While you were out, your slow cooker was busy preparing dinner, and a delicious bowl of white bean chicken chili awaits you. The ready-to-eat meal is just what you crave at the end of a long day. There’s no fuss, no waiting and only light cleanup. Plus, this recipe can serve your entire family!
Serves 4
Ingredients
1.25 lb. organic chicken breasts (leave whole and shred before serving)
2 cans (15 oz. each) cannellini (white kidney) beans (plus liquid from can)
2 cups celery, chopped
2 cups carrots, chopped
1 shallot, diced
1 bay leaf
1 cup water
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. black pepper
Hot sauce, to top
Directions
- In a slow cooker, combine all ingredients except for hot sauce. (Be sure to add liquid from canned cannellini beans!)
- Set to low and cook for 6-8 hours.
- When done cooking, remove chicken, shred it and return to crockpot.
- To serve, drizzle with hot sauce.