Also known as Alicia’s White Chili
2 cans chicken broth (14 oz)
2 teaspoons dried oregano leaves
1 teaspoon salt
1 teaspoon crushed red pepper
2 cans great northern beans
1 can white shoepeg corn
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
3 chicken breast — trimmed of fat (3 to 4)
3 cloves garlic
2 teaspoon ground cumin
Add chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks.
Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through.
Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel