The slow cooker works well melding the flavors of leftover chicken, beans, fresh herbs and seasonings for a simple white chicken chili.
Yield: 6 servings
Difficulty Rating: Easy
Nutritional Highlights: Slash the sodium (salt) up to 45% in the beans by draining and rinsing thoroughly before using. When purchasing canned chicken stock, opt for a reduced sodium (sometimes labeled “less” or “lower”) rather than a “low” sodium variety, or you’ll just end up adding lots of salt.
In a large, heavy frying pan over medium heat, add 1 tablespoon canola oil and the chicken. Brown chicken slightly to bring out the flavor. Add the onion, 1 teaspoon salt, several grinds of pepper and sauté until the onion is soft. Add the garlic, chili powder, cumin and cayenne to taste, and stir together for 2-3 minutes to release the flavors.
Transfer contents to the slow cooker. Add the beans and bay leaf. Turn slow cooker on high and let cook for 6 to 8 hours.
Discard bay leaves. Ladle the chili into bowls. Top each serving with a dollop of sour cream and garnish with green onions and cilantro.
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