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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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A white chicken version of the traditional chili, made in a slow cooker. Has a spicy kick to it! Start this recipe the morning you plan on having it for dinner, or the evening before! Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 teaspoon garlic salt |
1 (4 ounce) can diced jalapenos |
1 (4 ounce) can chopped green chilies |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 teaspoon dried red pepper flakes |
2 (4 1/2 ounce) cans chicken broth |
3 cups chicken (white or dark meat) |
2 (14 ounce) cans white beans (navy) |
shredded cheese |
sour cream |
assorted fresh vegetable (peas, carrots, corn, green beans, etc) |
Directions:
1. Set chicken pieces in a pot big enough to cover with water, fill with water and boil chicken until cooked.
2. Turn slow cooker on high. Add broth, beans, oil, chopped onion, jalapenos, chiles, desired veggies, and all seasonings.
3. When chicken is done cooking, chop or shred chicken. Add this to the slow cooker.
4. Let simmer for several hours or until onions are clear.
5. Serve and garnish with sour cream and cheese.
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