World Famous Recipes

CROCKPOT CHICKEN CHILI – White Chicken Chili

2 cups great northern dried beans, soaked overnight

3 cups boiling water

1 cup chopped onion

2 garlic cloves, minced

2 to 3 canned jalapeno peppers, chopped (pickled is fine)

1 tablespoon ground cumin

1 teaspoon chili powder

1 to 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces

2 small zucchini or summer squash, cubed

1 can (12 to 15 ounces) whole kernel corn, drained

1/2 cup sour cream

2 1/4 teaspoons salt

1 tablespoon lime juice

1/4 cup chopped fresh cilantro, and some for garnish, if desired

1 tomato, chopped, for garnish, or halved cherry tomatoes

sour cream for garnish

Combine beans and boiling water in slow-cooker. Let stand while

preparing other ingredients. Add chopped onion, minced garlic,

jalapeno pepper, cumin and chili powder to the crockpot. Place

chicken on top. Add cubed squash to the pot. Cover and cook on

low heat for 7 to 8 hours or until beans are tender. Stir in

corn, sour cream, salt, lime juice and chopped cilantro. Spoon

into bowls. Garnish with a spoonful of sour cream, chopped tomato

and chopped fresh cilantro, if desired