Receta Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili
This Chicken Chili is a modern twist on a game day classic. This chili is perfect the way it is, or add some chopped green onion and shredded cheese to bring it over the top delicious!
Here in Virginia it went from 90 degrees to around 40 in less than a day. We had a deluge of rain and a cold snap darkened our door step. It has been holding steady at 40 for a couple of weeks now.
I have also noticed that the evenings have been getting darker quicker and that is a sure fire sign that winter is knocking on our back door.
This is a very economical way to cook. Not to mention it makes lots of leftovers to enjoy. I used bouillon cubes because I did not have stock. You can cut back on the sodium if you use regular chicken or vegetable stock.
The first time I made this chili was last year when it was just the Hubster and I watching the super bowl. I had some leftover and brought it in to work the next day. Everyone raved about it. They keep pestering me about the recipe, so I made it again and am just now getting around to posting the recipe. What can I say I am kind of a procrastinator.
Oh well, better late than never is what I always say.
White Chicken Chili
Ingredients:
- 4 boneless skinless chicken breasts cut into bite size pieces
- 1 large onion chopped
- 1 chicken bouillon cube
- 32 oz water
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 cans great northern beans 15 oz
- 1 can of corn 11 oz
- 2 limes juiced
- 2 tablespoons cilantro
Directions:
In 3-4 quart slow cooker combine chicken, onion, bouillon, water, oregano and pepper. Cook on low for 4-5 hours.
Stir in beans, corn, lime juice and cilantro. Cover and cook another 15-20 minutes or until beans and corn are hot.
Peace be with you,
Vonnie