Plat
Slow Cooker White Bean Chicken Chili
4 h 20Pour 6Nutri-Score B€€
B
4 h 20
4 h 20Slow Cooker White Bean Chicken Chili
ce qu’il vous faut
Ingrédients
chicken breast (boneless, skinless)Viandes700 g
white beans (canned, drained and rinsed)Épicerie800 g- chicken brothÉpicerie700 ml
- green chiles (canned, diced)Épicerie200 g
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
ground cuminÉpices5 g- dried oreganoÉpices3 g
chili powderÉpices4 g
saltÉpices5 g
black pepper (ground)Épices2 g
olive oilÉpicerie15 ml
sour cream (for serving)Produits laitiers120 g
cheddar cheese (shredded, for serving)Produits laitiers80 g
fresh cilantro (chopped, for serving)Fruits et légumes15 g
par portion
Nutrition
296kcal
- Glucides
- 22 g
- Protéines
- 32 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Poêle
wooden spoon
pas à pas
Préparation
- Étape 1
Soften the aromatics
- Heat the olive oil in a frying pan over medium heat.
- Sauté the onion and garlic until soft and fragrant.
- Étape 2
Load the slow cooker
- Add the chicken breast, white beans, green chiles and chicken broth to the slow cooker.
- Stir in the cumin, oregano, chili powder, salt and pepper.
- Add the softened onion and garlic.
- Étape 3
Cook low and slow
- Cover and cook until the chicken is tender and shreds easily.
- Étape 4
Shred the chicken
- Shred the chicken directly in the pot with two forks.
- Stir everything together and adjust the seasoning.
- Étape 5
Serve
- Ladle into bowls.
- Top with sour cream, cheddar and cilantro.