Crock Pot White Chicken Chili

• portions: 6 servings

Ingrédients

1lb chicken breasts (~2 large chicken breasts)

15oz can great northern beans, drained and rinsed

4oz can chopped green chiles

1 - 2 fresh jalapenos, seeded then minced (use 1 made for a mild chili)

1 shallot or 1/2 onion, chopped

2 cloves garlic, minced

1-1/2 teaspoons cumin

1 teaspoon salt

1/4 teaspoon pepper

big pinch dried oregano

2 cups chicken broth

juice of 1/2 small lime

1/4 cup milk, any kind

1 Tablespoon flour (gluten free all-purpose if you need it!)

Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream

Instructions

Add first 12 ingredients — chicken breasts through lime juice — into a 6-quart crock pot then stir to combine. Cover and cook on LOW for 4 hours or until chicken shreds easily.

Remove chicken then shred and place in the refrigerator. Whisk flour and milk together 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 then scoop into bowls and serve with toppings.