Slow Cooker White Chicken Chili

2 tablespoons olive oil* - for stove version only

1 large onion, minced

4 garlic cloves, minced

2 green bell peppers, chopped

2 jalapeño, seeded, diced

8 tomatillos, paper skin removed, washed, chopped

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons Smoky Paprika Chipotle Seasoning

1 1/2 pounds boneless, skinless chicken breasts and/or thighs

4 cups low sodium chicken stock

2-15 oz can cannellini beans, drained and rinsed

2 cups frozen corn

Optional toppings: shredded cheese, sour cream, tortilla chips, lime wedges, cilantro, hot sauce

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Stove Top

1. In a large pot over medium high heat add the oil. Sauté the onion, garlic, green peppers, and jalapeños for 3 minutes or until just tender. Stir in the tomatillos, salt, pepper and Smoky Paprika Chipotle. Cook for 5 minutes or until all vegetables are tender.

2. Transfer the vegetables to a plate. In the same pan add the chicken. Sauté until browned about 8 minutes. Add in the vegetables and stock. Bring to a boil, then simmer uncovered for 30 minutes.

3. Use a digital thermometer inserted into the thickest part of each breast. Once the chicken reaches 160˚F, transfer to a plate to cool. Stir in the beans, and corn. Cover and continue to cook for on low.

4. Once the chicken is cool enough to handle, shred using two forks. Stir the shredded chicken back into the chili. Cook 5 minutes. Serve hot with assorted toppings.

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Slow Cooker

1. Combine the onion, garlic, green peppers, jalapeños, tomatillos, salt, pepper, chicken and Smoky Paprika Chipotle seasoning in the slow cooker. Stir to coat.

2. Pour in the chicken stock, cover and cook for 4 hours on high or 6 hours on low.

3. 30 minutes before the end of cooking stir in the beans, and corn. Season with salt and pepper to taste. Cover and finish cooking.

4. Once the chicken is cool enough to handle, shred using two forks. Then stir the shredded chicken back into the chili. Serve hot with assorted toppings.

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