Tuesday, November 3, 2009

White Chicken Chili

White Chicken Chili (Serves 4)
1/2 - 1 lb boneless, skinless chicken thighs
1 T cumin
1/2 t garlic powder
1/2 t onion powder
1 t salt
1 c chicken broth
1/2 c jarred tomatillo salsa or 12-15 tomatillos, quartered
2 cans (or 4-5c) white beans, drained but not rinsed
  1. Combine chicken, spices, broth, and salsa/tomatillos in a crockpot.  Cook on low for 6-8 hours til chicken shreds easily.
  2. About an hour before serving time, add in beans. 
  3. Serve with extra salsa or a splash of Tabasco-style hot sauce.

For more crockpot recipes, checkout Crockpot Wednesdays @ Dining With Debbie

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