1 Large Onion - Diced
16 oz Bag White Cannellini Beans - Soaked overnight
7oz Can Jalapeno Wheels
3 Cloves of Garlic - Minced
2 1/2 Tsp Cumin
1 Tbsp Chili Powder
1/2 Tsp Cayenne Powder
1 Stick I Can't Believe it's not Butter
8 Tbsp Flour
3-4 Large Chicken Breasts - Cut into large pieces
3 Cups Low Sodium Fat Free Chicken Broth
6oz Low Fat Plain Greek Yogurt
Adpated from: http://ovenlovinblog.com/
Start by mincing your garlic and dicing your onion. If you bought whole canned jalapenos by accident like I did you can dice those into wheels. Strain and rinse your beans if you've had them soaking overnight or if you don't want to use dried beans 2 15oz cans of beans are fine as well. Dump all that stuff in your largest slow cooker bowl.
Then add your stick of butter which I ended up cutting in half as well as all of your seasonings. Salt & pepper the bowl and give everything a big mix to combine it all together.
Next it's time to add your large chicken pieces and the flour which will end up making a nice white sauce for your chili. Pour your chicken stock over the top of the bowl and give it another few stirs. Put the top on and set it to low heat. This will cook for 5-6 hours all together but the first 4 hours will be uninterrupted.
Once it has cooked for about 4 hours, use a slotted spoon to retrieve all of your cooked chicken. Dice it up into small bite sizes pieces and return it back into the bowl. Then add your Greek yogurt. Give everything a few good stirs and allow it took cook for at least another hour.
If you feel like it's not thickening up you can always take the top of your slow cooker off or turn it onto a higher heat seating. I served it with some tortilla strips which gave it a nice crunch but a big piece of crusty bread would work as well. This recipe made a lot so after both John and I had it for a few meals we took the other half froze it. It tasted wonderfully both fresh and after being frozen, we will certainly be making it again sometime this winter.
Linked at: http://www.thecountrycook.net/