Crock Pot White Chicken Chili
4 | skinless chicken thighs |
1 | large onion, chopped (1 cup) |
2 | cloves garlic, finely chopped |
1 3/4 | cups 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) white shoepeg corn, drained (I just used yellow corn) |
3 | tablespoons lime juice |
2 | tablespoons chopped fresh cilantro |
Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. | |
Cover and cook on Low heat setting 4 to 5 hours. | |
Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot. |