Slow-Cooker Spicy White Chicken Chili

 Enjoy a chili without tomatoes that's a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce and cilantro give it the zip.



Ingredients

  • 6
    skinless chicken thighs (1 1/2 lb)
  • 1
    large onion, chopped (1 cup)
  • 2
    cloves garlic, finely chopped
  • 1 3/4
    cups Progresso™ chicken broth (from 32-oz carton)
  • 1
    teaspoon ground cumin
  • 1
    teaspoon dried oregano leaves
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon red pepper sauce
  • 2
    cans (15 to 16 oz each) great northern beans, drained, rinsed
  • 1
    can (11 oz) white shoepeg corn, drained
  • 3
    tablespoons lime juice
  • 2
    tablespoons chopped fresh cilantro


Steps


1 Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.

2 Cover; cook on Low heat setting 4 to 5 hours.

3 Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

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