The easiest crockpot recipe of your life! It’s a one-pot wonder – no searing, no fuss. Simply throw everything right in! Then you can let it cook low and slow as the chicken gets so unbelievably tender – so tender, you can even shred this by giving the chili a good stir in the crockpot. When ready to serve, top this bad boy off with all your favorite toppings – tortilla chips, cilantro, sour cream, red onion, avocado slices and lime wedges. But for me, personally, I just need a bag of tortilla chips for dipping purposes.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 4 cups chicken stock
- 3 4-ounce cans diced green chiles
- 1 15.5 ounce can cannellini beans - drained and rinsed
- 1 15.5 ounce can garbanzo beans - drained and rinsed
- 1 medium sweet onion - diced
- 4 cloves garlic - minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Kosher salt - to taste
- freshly ground black pepper - to taste
- ½ cup fresh cilantro leaves - chopped
- 2 tablespoons lime juice - freshly squeezed
Toppings
- 1 ½ cups tortilla chips
- ½ cup fresh cilantro leaves
- ½ cup sour cream
- ½ cup red onion - diced
- 1 avocado - halved, seeded, peeled and sliced
- 1 lime - cut into wedges
Instructions
- Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, green chiles, beans, onion, garlic, cumin, and oregano; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir chicken, cilantro, and lime juice into the slow cooker; season with salt and pepper, to taste.
- Serve immediately with desired toppings.
Nutrition
Calories: 456kcalCarbohydrates: 36gProtein: 30gFat: 22gSaturated Fat: 5gCholesterol: 122mgSodium: 866mgPotassium: 810mgFiber: 5gSugar: 7gVitamin A: 375IUVitamin C: 12mgCalcium: 116mgIron: 3mg