This recipe smells amazing while it cooks. For a quicker version, just boil the cubed chicken first, drain and add to the rest of the ingredients. Serve with cornbread!
Crockpot White Chicken Chili
4 chicken breasts, cubed (from freezer)
1 cup onion, chopped, cooked (from freezer)
2 cloves garlic, finely chopped
1 1/2 cups chicken broth
1 Tsp ground cumin
1 Tsp oregano
1/2 Tsp salt
1/4 Tsp Tabasco sauce
2 (15 oz. each) cans great northern beans, drained, rinsed
1 (12-15 oz.) can corn, drained
2 Tbsp chopped fresh cilantro, optional
Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add cubed chicken breasts. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.