|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 161g||58%|
|Dietary Fiber 24g||84%|
|Total Sugars 31g|
|Vitamin C 38mg||192%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This crock pot white chicken chili is a classic combination of chicken, white beans, corn, and seasonings. Chicken thighs are used in the recipe.
6 boneless, skinless chicken thighs, trimmed
1 cup coarsely chopped onion
2 cloves garlic, finely chopped
1 1/2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
2 (15.5-ounce) cans Great Northern beans
1 (12- to 15-ounce) can corn, drained
2 tablespoons finely chopped fresh cilantro
Gather the ingredients.
Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crock pot. Add chicken thighs.
Cover and cook on low for 4 1/2 to 5 1/2 hours, or until the chicken is tender.
Remove the chicken and remove meat from bones; chop or shred chicken. Discard bones and return chicken to crock pot.
Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.