Crockpot Fix-And-Forget White Chili

Submitted by Lorraine of AZ

"Although this recipe uses nice white chicken breasts, I prefer to use thighs because they hold up better to crockpot cooking. This chili gets body from slightly mashed beans and flavor from the usual Mexican suspects: chile peppers, cumin seeds, and cayenne pepper. Altogether it is a very flavorsome, delicious chili, sure to warm you on a cold night. Recipe from BH&G."

 

• Ready In: 8hrs 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 12 ounces boneless skinless chicken breasts or 12 ounces chicken thighs, cut into 1/2-inch pieces
• 1 tablespoon cooking oil
• 3 (15 ounce) cans great northern beans (45 ounces total) or (15 ounce) cans navy beans, rinsed and drained (45 ounces total)
• 2 1⁄2 cups chicken broth
• 2 (4 ounce) cans diced green chili peppers, undrained (8 ounces total)
• 1 medium onion, chopped (1/2 cup)
• 1 1⁄4 teaspoons cumin seeds
• 1⁄4 - 1 teaspoon cayenne pepper, to taste
• 1⁄4 teaspoon salt
• 3 garlic cloves, minced
• sour cream, for topping (optional)
• avocado, slices for topping (optional)

directions

1. In a large skillet cook chicken in hot oil over medium heat until brown. Drain off fat. Set chicken aside.
2. Place drained beans in a 3-1/2 to 4-quart crockpot; mash slightly with a potato masher. Add chicken to cooker. Stir in broth, undrained chile peppers, onion, cumin seeds, cayenne pepper, salt and garlic.
3. Cover and cook on LO heat for 7 to 8 hours or on HI heat for 3-1/2 to 4 hours.
4. If desired, top individual servings with sour cream and/or avocado slices.