Slow-Cooked White Chili

Name: Slow-Cooked White Chili
Total time: 500
Yield: 8
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 ½ teaspoons minced garlic; 2 teaspoons ground cumin; 1 ½ teaspoons red pepper flakes; 1 teaspoon dried oregano; ½ teaspoon salt; 1 tablespoon dried minced onion, or to taste

Recipe by Sue Wilker Rockamann from allrecipes.com

Dinner 8 Hr. 20 Mins.

Ingredients

8 servings

•

2 pounds skinless, boneless chicken breast halves, cubed
•

1 (14.5 ounce) can chicken broth
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5 (14 ounce) cans navy beans, rinsed and drained
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2 (14 ounce) cans white corn, drained
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2 (4 ounce) cans chopped green chilies
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1 ½ teaspoons minced garlic

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2 teaspoons ground cumin
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1 ½ teaspoons red pepper flakes
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1 teaspoon dried oregano
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½ teaspoon salt
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1 tablespoon dried minced onion, or to taste

Instructions

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.
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.