Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 1b Boneless, Skinless Chicken Breasts
- 1 11 oz Jar Green Salsa
- 3 Cloves of Minced Garlic
- 3 15 oz Cans of Beans (I used one can each of Pinto Beans, White Beans and Black Beans), drained
- 1 Medium Onion, diced
- 3 Cups Low Sodium Chicken Broth
- 2 Teaspoons Cumin
- 1 Cup of Frozen Corn
- 1 Cup Milk
- 3 Tablespoons Flour
- Salt and Pepper to taste
Details
Preparation
Step 1
1.Combine the chicken, broth, salsa, garlic, drained beans, onion, chicken broth and cumin in a crockpot or slow cooker.
2.Cover and cook on high for 4 hours, or low for 8-10 hours.
3.When the chicken is cooked through, shred into bite sized pieces with a fork.
4.In a separate small bowl, whisk together milk and flour until dissolved. Add the milk/flour mixture to the chili along with the corn. Stir until chili thickens slightly and corn is warmed through.
5.Keep in crockpot on "warm" or serve immediately.
Review this recipe