Ingredients
Chili
- 1 1/2 lbs. boneless, skinless chicken thighs or breasts
- 1 red onion, diced
- 2 garlic cloves, thinly sliced
- 2 x 14.5 oz. cans of diced tomatoes
- 1–2 tbsp. chili or taco seasoning
- 1/4 tsp. oregano
- 1/4 tsp. chipotle powder (optional)
- 1x 14.5 oz can of white beans, rinsed and drained
- 1/4 c. cilantro, roughly chopped
Toppings
- fresh cilantro
- yogurt or sour cream
- lime wedges
- shredded cheese
- sliced black olives
- pickled jalapenos
Instructions
- Place the first 4 ingredients into a 5 quart slow cooker.
- Add the tomatoes, seasonings, oregano, and chipotle powder (if using.) Stir to combine.
- Cook the chili on low for 6 hours.
- Remove the chicken and shred the meat using 2 forks. Add back into the slow cooker.
- Add the beans.
- Cook on high until the chili is heated through.
- Taste, and adjust seasoning with more chili or taco spices if necessary.
- Stir in the cilantro.
- Serve warm with your favorite toppings.