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Prep 15min
Total6hr15min
Servings6
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Ingredients
2
lb boneless skinless chicken breasts, cut in half lengthwise then sliced crosswise
1
large onion, chopped (about 1 cup)
1
large red bell pepper, chopped (about 1 1/2 cups)
4
medium cloves garlic, finely chopped
1
can (15.25 oz) whole kernel corn, drained
1
can (15 to 16 oz) great northern beans, drained, rinsed
2
jars (8 oz each) green taco sauce
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/2
teaspoon salt
Fresh cilantro, if desired
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Steps
1
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except cilantro.
2
Cover; cook on Low heat setting 6 to 7 hours.
3
Stir well and garnish each serving with cilantro.
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Green taco sauce is made from green tomatoes and tomatillos. A tomatillo is also known as a Mexican green tomato. It's encased in a papery husk and has a fresh flavor with hints of lemon and herbs.
Some of our favorite ways to garnish this easy Slow-Cooker White Chicken Chili include topping with sour cream, cheddar cheese, diced red onions, a sprinkle of fresh cilantro or all of the above. Serve your chili with a side of cornbread or a handful of tortilla chips.
One of our best weeknight dinner tricks is to keep a package of frozen diced cooked chicken in the freezer. It's a lifesaver when you're in a big hurry and don't have time to cut chicken into strips.
Although this white chicken chili slow-cooker recipe calls for boneless, skinless chicken breasts, you could easily swap in boneless, skinless chicken thighs if desired.
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