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
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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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If you like chili with a little kick, increase the red pepper sauce to 1/2 teaspoon.
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