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Slow Cooker White Chili With Chicken
Ingredients:
- 4 boneless, skinless chicken breasts, thawed (1½ lbs)
- (2) 15.8 oz cans great northern beans or cannellini beans, drained and rinsed
- 11 oz can corn, drained
- 1 can black beans, drained and rinsed
- 1 can Rotel tomatoes, undrained
- 2 (14.5 oz) cans chicken broth
- 2 cloves minced garlic
- 1 chopped onion
- 2 teaspoons cumin
- 1 teaspoon oregano
- ¼ teaspoon chili powder
- 3/4 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 (4 oz) can diced green chilies
- 1 (8 oz) pkg cream cheese
- 1 Tbsp fresh lime juice
- Toppings: shredded Monterey Jack cheese and cilantro, tortilla chips
Directions
- Place chicken in the crock pot.
- Add beans, corn and Rotel tomatoes.
- Top with seasonings.
- Place cream cheese on top.
- Cover with lid and cook on low for 6-8 hours. After about 5 hours, cut the chicken into bite sized pieces and return to the Crock Pot.
- Mix in fresh lime juice and serve with cheese, cilantro and tortilla chip.