Slow-Cooked White Chili

Serves: 4

Keyon Hand

1 January 1970

Based on User reviews:

51

Spice

63

Sweetness

63

Sourness

34

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

910 g

Boneless Chicken Breast (skinless, halves, cubed)

1

Chicken Broth (14.5 ounce can)

5

Navy Beans (14 ounce cans, rinsed and drained)

2

White Corns (14 ounce cans, drained)

2

Green Chilies (4 ounce cans chopped)

1.5 tsps

Garlic (minced)

2 tsps

Ground Cumin

1.5 tsps

Red Pepper Flake

1 tsp

Oregano (dried)

1 tsp

Salt

1 tbsp

Onion (dried minced, to taste)

Directions:

1

Place chicken and chicken broth in a saucepan over medium heat

2

Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes

3

Transfer chicken and broth to a slow cooker

4

Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder

5

Cover and cook on Low until flavors are blended, 8 to 9 hours