Wellness Wednesday: Crockpot White Chicken Chili for the Soul

The other day for the college National Championship game, I wanted to make something super easy to prepare and to clean up at the end. Since it was super cold and that time of year, I decided on crockpot white chicken chili.  I slow cooked it for about 6 hours and it turned out so amazing and the chicken was ridiculously tender! Plus it made enough to eat on all week long!

Here is my recipe:

Ingredients

Free range organic boneless, skinless chicken thighs (used one pack Simple Truth

Red bell pepper (one quarter)

White Onion (1/8-1/4 of one onion)

Garlic clove (one half)

Tarragon (fresh)

One Jalapeño (half or whole depending on taste)

Great Northern Beans (two cans)

Vegetable Broth (1 carton Simple Truth organic broth)

Organic Sour Cream

Organic sharp white cheddar and dried parsley flakes to garnish.

Directions

Heat crockpot to high for about 10 or so minutes to heat up.  I then added sliced bell peppers, onion, garlic with the broth and heated for about 30 minutes. Then added salt and peppered cubed chicken and a few spices to the crockpot. Cook on high for about 2 hours, stirring occasionally. Turn down to low for last 3 1/2 hours, stirring occasionally. I added spices at the end of cumin, bayside seasoning, salt, pepper, cayenne, jalapeño powder seasoning and nutritional yeast. Continue stirring, tasting and seasoning until it tastes good to your pallet.  I garnished with a scoop of sour cream(which I actually added a scoop or so to the soup halfway through and whisked in well), grated sharp white cheddar, and dried parsley flakes.