Slow-Cooked Chicken Chili


1 pound organic, boneless skinless chicken breasts, cubed
1 medium onion, chopped
1 TBSP coconut oil
1 garlic clove, minced
2 cups free range organic chicken broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (11 ounces) whole kernel white corn, drained
1 can (4 ounces) chopped green chilies
1 tsp ground cumin


In a large skillet, sauté chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. crock pot.

Stir in the remaining ingredients. Cover and cook on low for 5-6 hours.