Crockpot White Chicken Chili

CRockpot white chicken Chili

Hearty, filling and flavorful chili that the whole family will love. Could be made vegan by removing the chicken and doubling the quinoa.

1 1/4 pounds boneless, skinless chicken breasts or thighs (about 2-3 breasts/4-5 thighs)
4 cups (32 ounces) low sodium chicken broth
2 (15-ounce) cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained
½ cup quinoa, uncooked
2 (4.5-ounce) cans diced green chiles
3 cloves minced garlic
1 small (or 1/2 large) yellow onion, finely diced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro
Fresh lime wedges

Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, quinoa, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine.
Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is cooked through.
Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro.
Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.