2lbschicken breasts or thighs, boneless and skinless
1medium white or yellow onion, diced
32ozchicken stock or broth
30ozcanned yellow corn
30ozcanned white canellini beans
4.5ozcanned chopped green chiles
1cupunsweetened canned coconut milk, full fat (not lite)
2tspchili powder
2tspcumin
1tspdried oregano
1tspgarlic powder
1tsponion powder
1tspsalt
1/2tspcayenne pepper
1/2tspblack pepper
Optional: fresh chopped cilantro for topping
Instructions
Add everything to your slow cooker. Cover. Cook for 6 to 8 hours on low or 4 hours on high. You'll know it's done when chicken shreds easily with a fork.
Shred chicken and place back in the chili.
Ladle chili into bowls and top with cheese, cilantro, avocado, sour cream, tortilla chips, or homemade croutons.
Notes
If you want to add some heat, use two 4 1/2 oz cans of diced green chiles instead of one.Stovetop instructions can be found above this recipe card.