WHITE BEAN CHICKEN CHILI
6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) Green Giant® Niblets® white shoepeg corn, drained
3 tablespoons lime juice
1 bag cheese of choice (we did sharp cheddar)
Tortilla chips to top
Step 1: Remove excess fat from chicken put in crock pot (3 1/2- to 4-quart)
Step 2: Mix chopped onion, garlic, broth, cumin, oregano, salt and pepper sauce.
|prepare for your house to smell like heaven|
Step 3: Cover; cook on Low heat setting 4 to 5 hours.
Step 4: Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces.
|Chicken will just fall off the bone, so tender!|
Step 5: Discard bones; return chicken to slow cooker.
Step 6: Stir in beans, corn, lime juice and cilantro.
Step 7: Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
Step 8: Top with cheese and tortilla chips, enjoy!