Slow Cooker White Chicken Chili with Cilantro-Lime Finish January 28, 2016 by Jill Foucre Leave a Comment Slow Cooker White Chicken Chili with Cilantro-Lime Finish 2016-01-28 15:08:32 Serves 6 Print Ingredients 1 T. olive oil 1 large green pepper, seeded, large dice 1 poblano pepper, seeded, large dice 1 large jalapeño pepper, seeded and diced 1 medium onion, large dice 1 T. minced garlic 1 1/2 T. ground cumin, divided 1 1/2 t. ground coriander, divided 1 1/2 pounds boneless, skinless chicken breasts 2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained 1 cup low-sodium chicken broth 1 T. lime juice 1/2 t. salt 1/4 cup plain non-fat Greek yogurt or non-fat sour cream (optional) 1/4 cup cilantro leaves (optional) Instructions Using the “sauté” function* on the slow cooker, heat oil until shimmering. Add peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander. Cover and cook for 6 minutes or until softened, stirring occasionally. Add chicken, beans and broth to the slow cooker. Cover and cook on “high” for 4-6 hours or “low” for 8-10 hours. Shred chicken with a fork and stir in the reserved cumin and coriander, the lime juice and salt. Serve in individual bowls garnished with cilantro and yogurt. Notes *If your slow cooker lacks a sauté function, cook as directed in a skillet over medium heat. Then add the contents to the slow cooker. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/