After our near wintry day today (55 degrees and 'drizzle drazzle all day) - coming home to the smell of Slow Cooker White Chicken Chili was a comforting welcome!! It turned out pretty darn good if I say so myself!!
Slow Cooker White Chicken Chili
6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) Green Giant® Niblets® white shoepeg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1.Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
2.Cover; cook on Low heat setting 4 to 5 hours.
3.Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
ALWAYS - when trying a new recipe, I set out planning on NOT making any changes to it! That never happens!! What I did different:
1. Did step one the night before. W/ the thought of needing to in order to plug it in in the morning. Well, it turns out - I did the math on the hours to cook and ended up turning it on around 1. That actually was okay because it gave the chicken quite abit of time to marinate which I think added to the recipe.
2. Added more salt - at the end. Will do it in the beginning next time! Made quite abit of difference too!!
3. Added about a half of a jar of Mission brand Medium Salsa Verde. Just because I saw it in the fridge and thought it would make a good addition - IT DID!!
ENJOY!! Recipe taken from bettycrocker.com