Slow-Cooked White Chili
This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. "It's quick, easy and tastes great," says Lori Weber of Wentzville, Missouri. "It's a family favorite that we enjoy with corn bread," she adds.
Ingredients
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 medium onion, chopped
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1-1/2 cups water
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (11 ounces) whole kernel white corn, drained or 1-1/4 cups frozen shoepeg corn
- 1 can (4 ounces) chopped green chilies
- 1 to 2 teaspoons chicken bouillon granules
- 1 teaspoon ground cumin
Reviews
Excellent recipe! I haven't used my slow cooker for quite awhile and this recipe was great. Nice and healthy, too. I did add some salt because it tasted like it was missing it.
I put this in my slow cooker today, I had the ingredients and it was easy to prepare.
I added a little chili powder and some black pepper to add a little extra flavor. We'll definitely add this to our list of keepers.
Very easy! My whole family like it!
Very good! I added a little bit of cayenne pepper to give it more of a kick.
Excellent!!!!! You don't need to change a thing!!