I found this in my Google Reader and knew I had to try it. We had a short burst of cold, blustery weather during March in Texas. I always crave soups/stews on cold days so this was perfect.
My favorite thing about this is that it’s in the crockpot. Throw everything in early in the day and then go about your business. Dinner will take care of itself.
Slow Cooked White Chicken Chili
1 pound of boneless, skinless chicken
1 cup dried beans, rinsed and sorted ( We used white beans )
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons oregano
½ teaspoon salt
¾ ounce can cream of chicken soup
5 cups of water
1 teaspoon cumin
¼ teaspoon hot pepper sauce
1 4.5 ounce can diced green chiles
* We also added 2 fresh jalapenos, chopped
Soak beans overnight. ( We skipped this step )
Drain beans. Place in slow cooker with chicken, onion, garlic, oregano, salt, soup, and water. Cook on low for 8 hours, or until beans are done. Before serving, stir in cumin, hot pepper sauce, and chilies. Serve with sour cream and cheese.