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
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.