Slow-Cooked White Chili (Crock Pot)

Sweet Diva's Note:

This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. It's quick, easy and tastes great. My DD especially enjoys it - she practically licks her bowl clean. Before serving, I like to take about 1/2 - 3/4 cup of the beans from the soup and puree them in a blender with a little of the broth. Then stir back into the soup for a thicker chili. I often serve it with Recipe #272212.

• Total Time: 8 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 3/4 lb boneless skinless chicken breast, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 1/2 cups water
• 1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (11 ounce) can whole kernel corn
• white corn, drained or 1 1/4 cups frozen corn
• 1 (4 ounce) can green chilies, chopped
• 1 -2 teaspoon chicken bouillon granule
• 1 1/2 teaspoons ground cumin

Directions:

1. In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a 3-qt. slow cooker.
2. Stir in the remaining ingredients.
3. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
4. Yield: 8 servings (2 quarts).

Reviews

[Peter J]

A really satisfying and tasty chili that was enjoyed along with some crusty bread rolls.