1 lb shredded cooked chicken meat (I used rotisserie the first time)
1/2 large bag of frozen corn
1/2 tsp dried oregano
1/4 tsp ground cumin
salt and pepper, to taste
1 jar green chile or salsa verde
Instructions
Turn your slow-cooker on low heat. In a medium skillet, heat the oil over medium heat. Saute the onion and garlic until tender and transluscent.
Add the onion and garlic to your slow-cooker along with all of your other ingredients. Cook on low for 2-4 hours (the longer it simmers, the better). Taste and adjust sale and pepper if needed.
Serving
Suggestions
Serve with cornbread or a dollop of sour cream, if desired
Originally Submitted
3/13/2013
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