Slow Cooker White Chicken Chili

By pdixon1

Enjoy a chili without tomatoes that's a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce and cilantro give it the zip.

Ingredients

• 6 skinless chicken thighs (1 1/2 lb)
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 3/4 cups Progresso® 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) Green Giant® Niblets® white shoepeg corn, drained
• 3 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

1.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.
2.Cover; cook on Low heat setting 4 to 5 hours.
3.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.

Substitution
If you can't find white shoepeg corn, you can use regular Green Giant® Niblets® whole kernel corn.
Special Touch
If you like chili with a little kick, increase the red pepper sauce to 1/2 teaspoon