Slow-Cooked White Chili (Crock Pot)

Submitted by SweetDivaMJ

"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."

 

• Ready In: 8hrs 15mins
• Ingredients: 12
• Serves: 8

ingredients

• 340.19 g boneless skinless chicken breast, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 14.79 ml vegetable oil
• 354.88 ml water
• 425.24 g can white kidney beans or 425.24 g can cannellini beans, rinsed and drained
• 425.24 g can garbanzo beans, rinsed and drained
• 311.84 g can whole kernel corn
• white corn, drained or 295.73 ml frozen corn
• 113.39 g can green chilies, chopped
• 4.92-9.85 ml chicken bouillon granule
• 7.39 ml 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.