Oh also, the Crock Pot I have been talking about is our 6 quart baby that we got for J's apartment in Vermont. But when I come back down to Williamsburg, I haven't been using one because I don't have one here. And then suddenly, an angel (my mother) pulled out a brand new "extra" Crock Pot she had laying around the house! Yessss. And as an added bonus, the new Crock Pot is 4 quarts, so when I move to Vermont in June, J and I will have not one, but two Crock Pots to use (you know, appetizer and main course...hehe).
So, back to the recipe... I made this very similarly to how I made the White Bean Turkey Chili, but I just love how the meat becomes so tender and juicy, and what starts as a big lump of meat, will just shred apart so easily after being cooked for 8-10 hours. I am still amazed by it.
SHREDDED CHICKEN CHILI
1-2 pounds chicken breast (I used about 3 breasts)
1 medium white onion, chopped
2 cloves garlic, minced
1 can Northern Cannellini Beans, drained
1 can diced green chiles
1 can (12-16 ounce) chicken broth (depending on how soupy you like your chili)
1 packet White Chicken Chili seasoning (optional)
Mix onion, garlic, beans, chiles, chicken broth, and seasoning in slow cooker.
Add in the chicken breasts. Make sure the chicken is submersed under the liquid and is covered on all sides by chili mixture.
Cook on LOW 8-10 hours.
Pull chicken apart into shreds with two forks.
|Before: Chicken breast before it is completely shredded.|
|After: Shredded chicken mixed with the rest of the chili.|