Monday, March 8, 2010

White Chicken Chili

White Chicken Chili  (Slow Cooker)

6 skinless chicken thighs (1 1/2 lb) (I just used chicken breasts)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon red pepper sauce (I use tabasco)
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) white shoepeg corn, drained (or frozen)
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

1. Combine everything but the lime juice and cilantro in the crockpot
2. Cook on high for 4-6 hours, or low for 8-10
3. Shred the chicken and add the lime juice and cilantro
4. Eat!

everything combined
shred the chicken after it's cooked
add the cilantro and lime juice

*recipe from Betty Crocker

1 comment:

Sarah said...

We just had some white chicken chili over the weekend. :)

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