Join Our Online Community!

Slow-Cooker Chicken
and Cheddar White Chili

  • 2 C Chicken Brot
  • 1 1/2 # Boneless, Skinless Chicken Thighs, diced & rinsed
  • 1 ea 15 oz Can Great Northern Beans,
    drained & rinsed
  • 1 C Frozen Corn Kernels
  • 1 C Onion, diced
  • 1 ea Fresh Garlic Clove, chopped
  • 1/2 T Kosher Salt
  • 1 T Cumin, ground
  • 1/4 T Cayenne Pepper
  • 3 T Corn Meal
  • 2 T Fresh Cilantro
  • 1 ea Lime, juiced
  • 12 oz Adams Reserve Cheddar, grated

Combine the chicken, broth, onions, garlic, salt, cumin and cayenne pepper in the crock pot. Stir well, cover and let cook on high for about 1 hour. Add the beans, corn and cornmeal, stir to combine, and let cook for another hour. Add the lime and half the cheddar; stir well and transfer to a serving dish. Top with the cilantro and the remaining cheddar and serve while piping hot.