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Crockpot Fix-And-Forget White Chili

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“Although this recipe uses nice white chicken breasts, I prefer to use thighs because they hold up better to crockpot cooking. This chili gets body from slightly mashed beans and flavor from the usual Mexican suspects: chile peppers, cumin seeds, and cayenne pepper. Altogether it is a very flavorsome, delicious chili, sure to warm you on a cold night. Recipe from BH&G.”
READY IN:
8hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet cook chicken in hot oil over medium heat until brown. Drain off fat. Set chicken aside.
  2. Place drained beans in a 3-1/2 to 4-quart crockpot; mash slightly with a potato masher. Add chicken to cooker. Stir in broth, undrained chile peppers, onion, cumin seeds, cayenne pepper, salt and garlic.
  3. Cover and cook on LO heat for 7 to 8 hours or on HI heat for 3-1/2 to 4 hours.
  4. If desired, top individual servings with sour cream and/or avocado slices.

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