White Chicken Chili in a Crock Pot
Ingredients:
Crockpot White Chicken Chili
6 Chicken breasts, cubed
1 cup Chopped onion
2 cloves Garlic, finely minced
2 cans Chicken broth
1 tsp Ground cumin
1 tsp Dried leaf oregano
1/2 tsp Salt
1/4 tsp Tabasco sauce
2 cans (about 15 ounces each) great northern beans, drained, rinsed
1 can (12 to 15 oz.) white corn, NOT drained
2 tbsp. Chopped fresh cilantro, optional
Preparation:
Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add cubed chicken breasts. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.
For thicker chili, melt about 1/2 stick of butter with 3 tablespoons of flour until it creates a thin paste and stir in with the White Chicken Chili.
White Chicken Chili Recipe
Hi Everyone…
My name is Allison Mason, but you can call me Allie. Recently, I was introduced to a new concept of an old American favorite… in the coming days and weeks, I will be sharing with you some of my most mouth-watering and closely guarded white chicken chili recipe.
When I found out about these recipes, how easy they are to make, and how many people a typical recipe can feed, well let’s just say I was very pleased. I have to say that I was definitely please with the final result and the flavor, though hard to describe, wasn’t quite like anything I’ve ever had before.
Thank you for visiting,
Allie Mason
