Slow-Cooked White Chili recipe

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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

Nutrition Info

473.9 calories
carbohydrate: 68.8 g
cholesterol: 59.7 mg
fat: 4.2 g
fiber: 15 g
protein: 43.3 g
saturatedFat: 1 g
servingSize: -
sodium: 2063.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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