Crockpot White Chicken Chili

Notes: Original from Beth Rogers with modifications by Debra Steppel.

Can be made with already-cooked chicken or turkey.

Ingredients:

• 3 lbs. boneless, skinless chicken thighs OR cooked boneless chicken or turkey

• 1/2 cup dehydrated onion

• 2 Tbsp. dehydrated garlic flakes or pieces

• 2 tsp. chicken bouillon powder (or 2 crushed chicken bouillon cubes)

• 1 tsp. ground cumin

• 1 tsp. dried oregano

• 1/4 tsp. Tabasco (more to taste)

• 2 cans (15-16 oz. each) Great Northern beans, drained & rinsed

• 1 can (15 oz) whole corn niblets, drained

• 1/4 cup lime juice (bottled OK, but if using fresh limes, add the zest, too, for extra flavor)

• 1/4 cup chopped fresh cilantro

• Salt & pepper to taste

Instructions:

1. Remove excess fat from raw chicken OR chop cooked chicken into small chunks, ensuring there are no bones or cartilage. Mix onion, garlic, bouillon powder, cumin, oregano and Tabasco in 6 quart crockpot. Add chicken.

2. Cover and cook on Low for 4-5 hours or until chicken is tender.

3. . If chicken was raw, remove the chicken thighs from slow cooker to a plate, one piece at a time. Use two forks to remove bones and shred chicken. Discard bones; return chicken shreds to the crockpot.

4. Stir in beans, corn, lime juice, and cilantro. Cover and cook on low at least 15-20 min. or until beans and corn are hot. (Can cook longer on low.) Stir before serving. Taste for salt and pepper.

5. Serve with cornbread and a salad or green vegetable.