Slow-Cooker White Chicken Chili

Slow-Cooker White Chicken Chili
Photo by Lee Harrelson

Ingredients

  • Taco chips for serving
  • 1 teaspoon dried oregano
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 6 cups water
  • One 1-pound package dried Great Northern beans, rinsed and picked over
  • 1 onion, chopped
  • + 21 more ingredients
    • 1 cup shredded Monterey Jack cheese
    • 4 cups chicken broth
    • 1 onion, chopped
    • 1 tablespoon chili powder
    • Two 4.5-ounce cans green chiles, drained and chopped
    • 1 teaspoon ground cumin
    • Two 4.5-ounce cans green chiles, drained and chopped
    • One 1-pound package dried Great Northern beans, rinsed and picked over
    • 3 cups chicken (dark or white meat) cut into bite-size pieces
    • 3 cups chicken (dark or white meat) cut into bite-size pieces
    • 1 teaspoon dried oregano
    • 1 cup shredded Monterey Jack cheese
    • 1 teaspoon cayenne pepper
    • 6 cups water
    • 6 cloves garlic, minced or crushed
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon cayenne pepper
    • 6 cloves garlic, minced or crushed
    • 1 tablespoon olive oil
    • Taco chips for serving

1. Heat oil in a large pot over medium heat. Add chicken, onion, and garlic and cook, stirring, until onion is tender and chicken is cooked through. 2. Transfer mixture to a 4- or 5-quart slow cooker. Add remaining ingredients, except cheese and taco chips. Cook 30 minutes on High.

View full recipe at My Recipes

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