2 (4oz) can roasted green chilis, drained (optional)
1 cup water
1 tbs ground cumin
Instructions
Place beans and broth in slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium high heat. Sprinkle chicken with salt and pepper. Cook just until browned on both sides. Transfer to a plate. Add onions and garlic to pan and cook until soft. Add all ingredients to slow cooker.
Cook on low 6 hours. Remove 1 cup beans plus 1/2 cup liquid from the slow cooker and puree in blender. Return to pot. Remove chicken and shred. Return to pot.
Serve in bowls.
Originally Submitted
8/25/2014
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