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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 8 |
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This is another family favorite. This uses bone in chicken thighs, but you can used boneless thighs if you want to. I like the flavor of the dark meat in this chilli, but you can use white meat if you want. From Betty Crocker. Ingredients:
1 1/2 lbs skinless chicken thighs |
1 cup onion (chopped) |
2 garlic cloves (crushed) |
1 (14 ounce) can fat-free chicken broth |
1 teaspoon cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon red pepper sauce |
2 (15 ounce) cans great northern beans (rinsed and drained) |
1 (15 ounce) can white shoepeg corn |
3 tablespoons lime juice |
2 tablespoons cilantro (chopped) |
Directions:
1. Remove as much fat from chicken as possible. Place chicken in bottom of cockpot. Mix onion, garlic, broth, spices and red pepper sauce. Pour over chicken and cook on low 4 to 5 hours or till chicken is done.
2. Remove chicken and cool slightly. Strip chicken from bones with two forks and roughly chop.
3. Add back to broth mixture in crock pot and add remaining ingredients.
4. Cover and cook on low another 15 to 20 minutes.
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