Name: Slow Cooker White Chicken Chili
Ingredients: 1 onion, diced; 1 jalapeno, minced; 2 anaheim or other mellow peppers, diced; 3 stalks celery, diced; 2 cloves garlic, minced; 1 lb chicken boneless, skinless breasts; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1 teaspoon dried oregano; 1/2 your favorite salsa verde; 3 cups low sodium chicken stock; 1- 14oz can great northern beans, drained; 8 oz Vermont Creamery creme fraiche; 2 roma tomatoes, diced; fresh cilantro; lime wedges; diced avocado; shredded cheddar cheese

Description

A slow cooker white chicken chili made with creme fraiche.

Ingredients

1 onion, diced
1 jalapeno, minced
2 anaheim or other mellow peppers, diced
3 stalks celery, diced
2 cloves garlic, minced
1 lb chicken boneless, skinless breasts
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 your favorite salsa verde
3 cups low sodium chicken stock
1– 14oz can great northern beans, drained
8 oz Vermont Creamery creme fraiche
2 roma tomatoes, diced
fresh cilantro
lime wedges
diced avocado
shredded cheddar cheese

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Instructions

Put diced onions, jalapeño, anaheim peppers, celery and garlic in the bottom of a slow cooker.
Place chicken on top. Sprinkle chicken with cumin, salt and oregano.
Pour salsa verde and chicken stock in the bottom of the slow cooker.
Cook on low for 3 hours.
Remove lid and remove chicken. Using two forks shred the chicken and add back to the slow cooker along with the canned beans and creme fraiche; stir, cover and cook on low for another 30 minutes.
To serve soup, ladle into large bowls and top with diced tomatoes, fresh cilantro, diced avocado, shredded cheese and a squeeze of fresh lime.