Slow Cooking Thursday ~ Chicken Chili

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.


4 chicken breasts
2 cups water
2 teaspoons chicken bouillon
1 tablespoon olive oil**
1 teaspoon minced garlic (jar)
2 large onions, chopped
1/4 cup lime juice
4 ounce can diced green chilies
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 cans cannelini beans, drained and rinsed (optional)
1 cup shredded jack cheese

  • Cook chicken in broth and drain reserving liquid.*
  • Shred the chicken and set aside.*
  • In the olive oil, saute the garlic and onion until carmelized.*
  • Place chicken, garlic and onions in the bottom of the slow cooker.
  • In the reserved broth stir in the lime juice, seasonings and chilies.
  • Pour over the chicken mixture.
  • Cook on low for 2-4 hours.
  • Ladle into bowls and garnish with cheese.
  • Enjoy!
*If you’re in a hurry you can skip these steps, cut the chicken into small chunks and increase cooking time to 6-8 hours. We prefer the carmelized flavor of the garlic and onions and shredded chicken versus chunks.

**Omit if not sauteing.

I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!


Oh, I could almost eat this now.. Just a few substitutions! 🙂

It looks delicious, something else to put in the arsenal for next week.