White Chicken Chili ~ Crock Pot

 

White Chicken Chili ~ Crock Pot

In Crock Pot add:

1 Medium Onion Diced

1 Bell Pepper Diced any color of your choice

2 Small Jalapeno Pepper seeds and membrane removed and finely diced

6 Garlic Cloves, Minced

2-1/2 tsp Cumin or more to taste

1 tsp Oregano

2 tsp Chili Powder or more to taste

1 tsp. Chipotle Smoked Red Jalapeno or use more Chili Powder

Salt and Pepper to taste

Mix well and Top with

4 Boneless Chicken Breast Pat dry with paper towel. Seasoned with Salt, Pepper, Garlic & Onion Powder and Chili Powder

Pour on

3 Cups Chicken Stock or if want thicker add only 2 Cups 

Cover the Crock Pot and Set on low and cook 7-8 Hours or until Chicken is done and Vegetables are tender.

Remove the Chicken and shred with 2 Forks. Return Shredded Chicken to Crock Pot. Adjust Seasoning.

Turn to high heat

Add:

1- 29 oz can Garbanzo Beans (rinsed and drained)

1-14oz can Full Fat Coconut Milk, stir in

Cover and heat 10-15 minutes or until soup is heated through.

Stir in:

Juice of ½-1 lime

½ Cup Fresh Chopped Parsley and/or Cilantro

Simmer for 2 Minutes 

We like the White Chicken Chili on the Soupy Side.

If you like it thicker add less Chicken Stock. If you want it even Soupier add more Chicken Stock and Seasonings.

The Chili is great served with a Crusty Bread. And some Sour Cream. 

Optional:

Serve over Rice or Cauliflower Rice 

ENJOY!!

Honey Garlic Chicken Thighs ~ Naturally Gluten Free

 

Honey Garlic Chicken Thighs 

Make the Honey Sauce: Combine in a small bowl whisk together, and set aside

1/3 Cup Honey

1/3 Cup Chicken Stock

1 TBL Rice Vinegar or Apple Cider Vinegar

1 TBL Soy Sauce

In a medium bowl add:

6-8 Chicken Thighs, Boneless and Skinless

add:

Salt and Pepper to Taste 

2 TBL Corn Starch (Gluten Free)

Toss the Chicken in the Cornstarch mixture until fully coated.

In a Large Non-Stick Skillet add:

2 Tbl Oil of your choice

Heat over High Heat

Add:

The Chicken Thighs, cook on one side until golden brown about 4-5 Minutes, 

Turn over and cook an additional 2-3 Minutes

Turn heat down to medium 

Add:

1 TBL Unsalted Butter or Ghee and melt

Add Minced Garlic to Taste, cook for 1 Minute so the garlic doesn't burn

Add the Honey Sauce to the Pan. Turn up the heat Medium/High and bring the Sauce to a Boil. 

Turn the heat down to a Simmer and cook 4-5 Minutes until the Sauce is Thickened and Reduced.

After a couple of minutes turn the Chicken over a few times so the Sauce is coating 

the entire pieces of Chicken. Cook until the Chicken is no longer pink inside. I use a 

Digital Thermometer inserted into the center, when it reaches an internal temperature of 165* 

this chicken is done. 

If you uses thicker pieces of Chicken it can take a few minutes longer to cook.

Serve the Chicken with Rice or Cauliflower Rice

I used Green Giant Riced Veggies ~ Cauliflower Risotto Medley

Optional: Garnish with Chopped Parsley and Crushed Red Pepper Flakes.