Slow Cooker
White Bean and Chicken Chili
Tortilla Chips and Avocado Dip
Ingredients
- 3 cups low-sodium chicken broth
- 1 onion, chopped
- ½ cup chopped fresh cilantro
- 2 Tbsp chili powder
- 2 Tbsp ground cumin
- 2 cloves garlic, minced
- 3 (15.5-oz) cans great Northern beans, drained and rinsed
- 1 (28-oz) can diced tomatoes
- 1 lb boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 (4-oz) cans diced green chiles
Instructions
- Combine all ingredients in a 5- to 7-quart slow cooker. Cover and cook on LOW 8 to 10 hours or until chicken is tender.
Side Dish Ingredients
- 3 avocados, halved and pitted
- 1 tomato, chopped
- 2 Tbsp chopped green onion
- 1 clove garlic, minced
- 2 Tbsp fresh lime juice
- 1 (12-oz) pkg tortilla chips
Side Dish Instructions
- Combine avocado, tomato, green onion, garlic, and lime juice in a bowl; mash with a potato masher to desired consistency.
- Season to taste, and serve with tortilla chips.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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