Easy Slow Cooker White Chicken Chili

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  225 g Yellow Onion
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  2 Garlic(6g)
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  1 JalapeñO Pepper(14g)
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  0.8 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  30 oz Beans, Cannellini, Canned, Drained
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  15 oz Beans, Pinto, Canned, Drained
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  1 tbsp Cumin, Ground
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  1 tsp Oregano, Dried
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  0.3 tsp Cayenne Pepper, Ground
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  0.3 tsp ¼ tsp freshly ground black pepper ($0.02)
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  16 oz Salsa Verde, Prepared, Store-Bought
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  32 oz Low Sodium Chicken Broth

Instructions

1. 1Dice the onion, mince the garlic, and slice the jalapeño lengthwise. Scrape out the seeds with a spoon, then dice the jalapeño.
2. 2Heat a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and jalapeño, cooking for 3–4 minutes until fragrant and the onion begins to soften.
3. 3Add the chicken breast to the pot along with the cumin, oregano, and cayenne pepper. Stir to coat the chicken evenly. Pour in the salsa verde and chicken broth, then bring to a simmer over medium-high heat.
4. 4Reduce heat to medium-low, cover partially, and simmer for 25–30 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked through.
5. 5Remove the chicken and set on a cutting board. Using two forks, shred the meat into bite-sized pieces and return it to the pot.
6. 6Drain and rinse the cannellini beans and pinto beans, then add both to the pot. Stir well, then use the back of a spoon to lightly mash some of the beans against the side of the pot to thicken the chili. Simmer uncovered for 5–7 minutes over medium heat until heated through.
7. 7Divide the chili evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat individual portions in the microwave or on the stovetop, and top with shredded cheese, fresh cilantro, diced avocado, lime juice, or tortilla chips as desired.