Slow-Cooker White Chili

Lunch

This chili simmers all day in a slow cooker. So when your hungry clan calls for dinner, you can ladle up steaming bowlfuls in a hurry.

Average Rating: 2

TOTAL TIME: Prep: 5 min. Cook: 8 hours
YIELD: 12 servings (3 quarts).

Ingredients

2 medium onions, chopped
4 garlic cloves, minced
2 quarts water
3 pounds chicken breasts or thighs, skin removed
1 pound dried navy beans
2 cans (4 ounces each) chopped green chilies
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
2 chicken bouillon cubes
Shredded Monterey Jack cheese, optional
Sour cream, optional
Minced chives and crushed red pepper flakes

Instructions

1. Place the onions and garlic in a 5-qt. slow cooker. Add the next 10 ingredients; do not stir. Cook on high for 8-10 hours.
2. Uncover and stir (the meat should fall off the bones). Remove bones. Stir to break up the meat. Spoon into bowls; top with cheese and sour cream if desired. Sprinkle with chives and red pepper flakes.

Nutrition Facts

1 cup: 294 calories, 4g fat (0 saturated fat), 73mg cholesterol, 239mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 37g protein.
Diabetic Exchanges:
3 lean meat, 2 starch.