The Very Best Slow-Cooked White Chili

The best slow cooked white chili I have ever had. My family and friends just love it. The chicken bouillon granules make it really flavorful. I like to top it with grated white cheader and sour cream. Serve it with fresh corn muffins or corn chips for a special treat.

• Ready In: 7 hrs 25 mins
• Serves: 8
• Yields: 2 quarts

Ingredients

• 3⁄4 lb boneless skinless chicken breast, cubed
• 1  medium onion, chopped
• 1  garlic clove, minced
• 1  tablespoon  vegetable oil
• 1 1⁄2 cups water
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 1⁄4 cups  frozen white corn
• 1 (4 ounce) can green chilies, chopped
• 1 -2  teaspoon chicken bouillon granule
• 1  teaspoon ground cumin
• 1 (8 ounce) container sour cream (Garnish)
• 1  cup white cheddar cheese, Grated (Garnish)

Directions

1. In a large skillet, saute chicken, onion and garlic in oil until onion is tender.
2. Transfer to a slow cooker. 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. Serve in bowls and top with cheese and a dollop of sour cream.
5. Enjoy!