The Very Best Slow-Cooked White Chili |
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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 12 |
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The best slow cooked white chili I have ever had. My family and friends just love it. The chicken bouillon granules make it really flavorful. I like to top it with grated white cheader and sour cream. Serve it with fresh corn muffins or corn chips for a special treat. Ingredients:
3/4 lb boneless skinless chicken breast, cubed |
1 medium onion, chopped |
1 garlic clove, minced |
1 tablespoon vegetable oil |
1 1/2 cups water |
1 (15 ounce) can cannellini beans, rinsed and drained |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 1/4 cups frozen white corn |
1 (4 ounce) can green chilies, chopped |
1 -2 teaspoon chicken bouillon granule |
1 teaspoon ground cumin |
1 (8 ounce) container sour cream (garnish) |
1 cup white cheddar cheese, grated (garnish) |
Directions:
1. In a large skillet, saute chicken, onion and garlic in oil until onion is tender.
2. Transfer to a slow cooker. Stir in the remaining ingredients.
3. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
4. Serve in bowls and top with cheese and a dollop of sour cream.
5. Enjoy!
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