White Bean Chicken Chili

Steps

1. Toss [[chicken]] of chicken with [[salt]] salt and [[pepper]] pepper. Heat half of [[oil]] olive oil in a large skillet over medium-high and brown the chicken. Put it in a 3-quart slow cooker.
2. In the same skillet, heat the rest of the oil over medium. Cook [[onion]] onion until tender. Add [[jalapeno]] jalapeño, [[garlic]] garlic, [[oregano]] oregano and [[cumin]] cumin and stir 2 minutes. Add to the slow cooker.
3. Mash 1 cup of [[beans]] of beans in a bowl and stir in ½ cup of [[broth]] broth. Add that, the rest of the beans and the rest of the broth to the slow cooker.
4. Cover and cook on low 3–3½ hours, until the chicken is tender. Stir.
5. Top with [[cheese]] cheddar, plus avocado, tomatoes and cilantro if you like.

Notes

• To freeze: cool, freeze in containers, thaw overnight in the fridge, and reheat in a saucepan with a splash of broth or water.
• Scaling up? A 3-quart slow cooker fits one batch; use a bigger one for a double.