Slow Cooker White Chicken Chili (dairy free)

1.5-2 lbs chicken
2 cans cannellini beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 yellow onion, diced
2 cloves garlic, minced
1 16oz jar salsa verde
1 Tbsp cumin
1 tsp dried oregano
1/4 tsp black pepper
4 cups chicken broth or stock
limes
avocado
cilantro

Add everything except the limes, avocado, and cilantro to a slow cooker and give it a quick stir. Cook on high for 4 hours. After 4 hours, remove the chicken and shred, then place it back into the slow cooker and stir it all together. Top each bowl with fresh squeezed lime juice, cubed avocado, and cilantro.

Jambalaya

1 pkg andouille sausage, sliced
1 lb chicken breast, cubed
4 garlic cloves, minced
2 yellow onions, diced
2 green peppers, diced
1 head cauliflower, riced
1 6oz can tomato paste
2 14oz cans diced tomatoes, undrained
2 cups chicken broth or stock
4 Tbsp olive oil
2 tsp paprika
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste

Heat olive oil in a large pot over medium-high heat. Add garlic until it becomes fragrant then add onion and green bell pepper to begin to cook down. Once onion in translucent, add cauliflower, broth, chicken, and sausage. Mix together. Cover and let cook for about 5 minutes. Add tomatoes, tomato paste, and spices. Stir to incorporate. Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.

This makes great leftovers and freezes really well!

Serves 6-8

Notes: To rice my cauliflower I put it through the shredder attachment of my food processor. The only thing spicy in this recipe is the sausage - If you want it spicier add 1 tsp cayenne. Would be great with  shrimp added!