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This crock pot white chicken chili is a classic combination of chicken, white beans, corn, and seasonings. Chicken thighs are used in the recipe.
Ingredients
- 6 chicken thighs (skin and excess fat removed)
- 1 cup chopped onion
- 2 cloves garlic (finely chopped)
- 1 1/2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco sauce
- 2 cans (about 15 ounces each) great northern beans (drained, rinsed)
- 1 can (12 to 15 oz.) corn (drained)
- 2 tablespoons chopped fresh cilantro (optional)
Steps to Make It
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Gather the ingredients.
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Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crock pot. Add chicken thighs.
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Cover and cook on low for 4 1/2 to 5 1/2 hours, or until the chicken is tender.
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Remove the chicken and remove meat from bones; chop or shred chicken. Discard bones and return chicken to crock pot.
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Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.
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