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Almost White Slow-Cooker Chicken Chili

"While no longer a 'actual' white chili, due to the addition of salsa and tomato puree, it is nonetheless an easy and scrumptious meal to throw into the gradual cooker and feature dinner looking forward to you! Stirring cheese immediately into the chili adds creaminess and heaps of extra flavor, too!"

Ingredients :

2 kilos skinless, boneless hen breasts
4 cups hen broth
2 cups water, or as needed
1 (15.Eight ounce) can wonderful northern beans, drained and rinsed
1 (12 ounce) jar medium salsa
1 cup tomato puree
1 onion, chopped
three cloves garlic, minced
2 teaspoons chili powder
1 half of teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon molasses
1 teaspoon paprika
1/2 teaspoon onion powder
half teaspoon garlic powder
half of teaspoon ground black pepper
2 bay leaves
salt to flavor
4 ounces pepper jack cheese, cubed
4 oz Monterey Jack cheese, cubed
1 inexperienced bell pepper, diced
1/four cup sour cream, or to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 4H45M

Combine chook, hen broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart gradual cooker. Stir lightly to combine. Cover and cook dinner on Low till hen is falling apart, 4 to 6 hours.
Remove fowl from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and prepare dinner until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes greater.
Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve heat, crowned with sour cream and extra cheese, if desired.

Notes :

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