Crockpot White Chicken Chili
This recipe is seriously SOO good! It is a great substitute when chicken soup just seems too boring – AND it’s made in the crockpot, which is probably the best kitchen invention ever. ENJOY!!
- 3-4 organic chicken breasts (vary this based on number of servings)
- 1 can white beans, rinsed and drained
- 1 carton organic chicken broth (so sugar added) – ounces can range from 15-36 depending on amount of veggies/chicken
- 4 Celery stalks, diced
- 1 organic white or yellow onion
- 1 green or red organic bell pepper
- 1 bunch organic green onions, diced
- Chili powder, onion powder, garlic powder, cumin, salt, pepper – all to taste preference
- Grass-fed cheese. grated
- 1 cup coconut milk
- 3 tablespoons grass-fed butter
- 3 tablespoons arrowroot powder
- 1/2 package organic cream cheese (optional)
Place chicken, all spices, beans, celery, bell pepper, onion, and broth in crockpot. Cook on low for 6 hours. With about one hour left to cook, use the coconut milk, butter, and arrowroot together as a mixture to thicken the chili. To do this: Melt butter in pan. Whisk in arrowroot to melted butter. After combined, whisk in the coconut milk gradually. Simmer this mixture for about 3-5 minutes until it is thickened. Then add to crockpot and let the soup continue cooking. At this point you can also add the cream cheese to the crockpot as well. Before serving, make sure to shred the chicken in crockpot. Put sliced avocado, diced green onion, and grated cheese on top of soup in bowl before serving.