Slow-Cooked White Chicken Chili

By pressurecooker

This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. It's quick and easy to prepare and tastes great. I increased the recipe's original amounts to feed a crowd.

Ingredients

• 2 pounds skinless, boneless chicken breast halves, cubed
• 2 large onions, chopped
• 3 garlic cloves, minced
• 3 T vegetable oil
• 3 3/4 cups water
• 3 (15 ounce) can white kidney or cannelloni beans, rinsed and drained
• 3 (11 ounce) cans whole kernel corn, drained
• 3 (4 ounce) cans chopped green chilies
• 2 1/2 tsp chicken bouillon granules
• 2 1/2 tsp ground cumin

Details

Servings 20
Preparation time 25mins
Cooking time 33mins

Preparation

Step 1

In a large skillet, saute chicken, onion and garlic in oil until the onion is tender.

Transfer to a slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 8 - 10 hours or until chicken juices run clear and flavors are blended.

Serve with sour cream, cilantro and lime slices on the side.