Chili, Slow Cooker White Chicken
Servings 8
Ingredients
- 3/4 pound chicken breast boneless, cut into small cubes
- 1 medium onion chopped
- 1 clove garlic minced
- 1 TBL chili powder
- 1 TBL vegetable oil
- 1 ½ cups water
- 15 oz can white kidney beans or cannelloni beans, rinsed and drained
- 15 oz can garbanzo beans rinsed and drained
- 11 oz can whole kernel white corn drained OR 1 1/4 cup frozen corn
- 3 oz can green chilies chopped
- 2 cup chicken broth
- 1 tsp cumin ground
- 1 cup sour cream more or less, to your liking
- 1 cup mozzarella cheese shredded, more or less, to your liking
Instructions
- In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a 3-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
- Add sour cream and mozzarella cheese just before serving.
- Can also be cooked in a pot on the stove top. Follow above instructions but place chicken and spices in a pot instead of the slow cooker. Simmer for 1-2 hours.
Notes
If cooking in an instant pot to slow cook – use the normal setting.