This recipe was requested by my friend, Jodi. This is in the crockpot cookbook, "Fix It and Forget It Lightly"
White Chicken Chili
Makes 6 servings
1T. olive oil
3/4lb. uncooked boneless, skinless chicken breast, cubed"1 large onion, chopped
2 garlic cloves, minced
1 large onion, chopped
1c. fat free chicken broth
2 15.5oz. cans navy beans, rinsed and drained
1t. dry mustard
1t. ground cumin
1/2t. salt
1/4t. black pepper
1. Warm oil in a large skillet over medium high heat.
2. Add chicken and cook 10 minutes or until chicken is no longer pink. Stir frequently. Reove and set aside.
3. Add onion and garlic to skillet. Cook 5 minutes or until tender.
4. Spoon chicken, onion, and garlic into crockpot.
5. Add broth, beans, mustard powder, cumin, salt and pepper.
6. cover. Cook on low for 5-6 hours.
7.Serve with tortilla chips, cheese, and sour cream.
Toppings: tortilla chips, shredded cheese, sour cream or plain yogurt, green onion
Excellent flavor and the family enjoyed this warm meal on a chilly evening! You will laugh when you hear in 18 years of marriage I have never bought a bag of beans before. Couldn't find canned navy beans so I soaked 2-16oz. bags then realized that it was twice as many as needed! So I froze some and used the rest. Added 2 cans of broth and some extra salt and cumin. Walla–Yumminess! Thank you! ~Jodi