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Prep Time: 10 Minutes Cook Time: 490 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This version won our chili cookoff at work a few years ago in the non-traditional category. Once the weather turns cool, this is one of the first things we make! Also great for a group. Ingredients:
2 pounds skinless, boneless chicken breast halves, cubed |
1 (14.5 ounce) can chicken broth |
5 (14 ounce) cans navy beans, rinsed and drained |
2 (14 ounce) cans white corn, drained |
2 (4 ounce) cans chopped green chilies |
1 1/2 teaspoons minced garlic |
2 teaspoons ground cumin |
1 1/2 teaspoons red pepper flakes |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1 tablespoon dried minced onion, or to taste |
Directions:
1. Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
2. Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.
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