2 -15 oz canswhite kidney beans/cannellini beans,rinsed
1lb.boneless skinless chicken breasts
4oz. candiced green chilies
1cupshredded pepper jack cheese,for serving
2slicedgreen onions,for serving
Blend 1 can beans with 1 cup of the chicken broth in a food processor or blender. This will thicken the chili and is optional.
Add chicken, green chilies, corn, oregano, paprika, chili powder, salt, pepper, onion, garlic, blended beans, beans, and remaining chicken broth to the slow cooker. The onions can be sautéed to add more flavor.
Cook on low for 6 hours then shred the chicken.
Serve with shredded pepper jack cheese and green onions.
Place all chili ingredients in a zip top bag and freeze flat. Thaw overnight in the refrigerator and cook on low for 6 hours.
Onions in the slow cooker
Slow cooking raw onions will leave them slightly crunchy and raw tasting even after cooking all day. Sautéing them in a pan with olive oil for about 5 minutes will give them a better texture and taste in the chili.
Blending the Beans
I know this is supposed to be an easy slow cooker meal and I'm asking you to pull out the blender. If you have the time, pull out the blender and give those beans a whirl to thicken up this chili. You won't be disappointed.