Crock Pot White Chicken Chili Recipe
Servings: 1
Ingredients
- 6 x skinless chicken thighs or possibly 3 breasts (1 1/2 lbs.)
- 1 lrg onion, minced (1 c.)
- 2 x cloves garlic, finely minced
- 1 can (14 1/2 ounce.) chicken broth
- 1 tsp grnd cumin
- 1 tsp dry oregano leaves
- 1/2 tsp salt
- 1/4 tsp red pepper sauce (Tabasco)
- 2 can (15 to 16 ounce.) great northern beans, rinsed and liquid removed
- 1 can (15 ounce.) corn, shoe peg or possibly whole kernel, liquid removed (opt.)
- 3 Tbsp. lime juice
- 2 Tbsp. minced fresh cilantro
Directions
- 1. Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 - 6 qt crock. Add in chicken.
- 2. Cover and cook on low 4-5 hrs or possibly till chicken is tender.
- 3. Remove chicken. Use 2 forks to remove bones and shred chicken into pcs. Throw away bones; return chicken to crock. Stir in beans, corn, lime juice and cilantro. Cover and cook on low 15-20 min or possibly till beans and corn are warm.
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