Easy Slow Cooker White Bean Chicken Chili

Simply toss everything into the Crockpot and let it do all the work, so you can come home to a delicious, wholesome, and flavorful meal without any stress.

Serves 8

Ingredients:

1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 medium yellow onion, diced
2 cloves garlic, minced
2 lbs. chicken thighs
Two 15 oz. cans of white cannellini or navy beans, drained and rinsed
8-oz can diced green chiles or
2 cups gluten-free low-sodium chicken broth
1/3 cup coconut cream
2 tablespoons arrowroot mixed with 1 tablespoon cold water

Garnishes:

1/4 cup fresh cilantro, chopped
Dairy-free cheese: Violife Mexican shreds +/or Follow Your Heart Feta Crumbles (Cotija)
2 avocados, sliced or diced

Serve with:

8 lime wedges
Jalapenos, thinly sliced and/or hot sauce
Tortilla chips (cassava or organic corn)

Directions

Mix the coriander, cumin, oregano, paprika, salt, and pepper together in a small bowl.
Place onion and garlic in the bottom of a 6-quart or larger slow cooker.
Then layer the chicken over the onion and garlic.
Top with the spice mixture, white beans, green chiles, and chicken broth. Stir to combine.
Cover and cook on low for 4 to 6 hours or high for 3 to 4 hours, until the chicken is cooked through. Remove the chicken to a plate and shred with 2 forks.
Remove 1 cup of the bean soup and blend it until smooth.
Put arrowroot in a tiny bowl with cold water and mix until smooth.
Add back the chicken, blended beans, along with the arrowroot slurry and coconut cream to the slow cooker.
Let cook, stirring occasionally, until the chili has thickened (about 5 minutes)
Ladle the chili into 8 bowls.
Top with cilantro, cheese, and avocado.
Serve with lime wedges, tortilla chips, and hot sauce.