I’ve been tinkering with slow-cooker chicken chili recipes for a while and I think I’ve come up with a winner. It’s pretty mild, and I’m OK with that, but I’m sure some grated pepper jack would heat things up a little bit.
Chicken and White Bean Chili
1 pound boneless, skinless chicken breasts, cut into large chunks
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (4 ounces each) diced green chiles
1 medium onion, diced
3 garlic cloves, minced
1 cup chicken broth
3 teaspoons cumin
2 teaspoons dried oregano
½ cup corn kernels
Combine all ingredients in an electric slow cooker. Cover and cook on low heat setting for eight hours, stirring once or twice. Season with salt and pepper to taste and serve. Possible toppings include grated cheese, sour cream and tortilla chips.