White Chicken and Corn Chili

 

6

bone-in chicken thighs (1 1/2 lb)

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1

teaspoon ground cumin

1

teaspoon dried oregano leaves

1/2

teaspoon salt

1/4

teaspoon red pepper sauce

2

cans (15 to 16 oz each) great northern beans, drained, rinsed

1

can (11 oz) Green Giant® SteamCrisp® Niblets® white shoepeg corn, drained

3

tablespoons lime juice

2

tablespoons chopped fresh cilantro

• 1 Remove skin and excess fat from chicken. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Top with chicken.
• 2 Cover; cook on Low heat setting 4 to 5 hours.
• 3 Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker.
• 4 Stir in beans, corn, and lime juice. Cover; cook on Low heat setting 15 to 20 minutes longer or until beans and corn are hot. Sprinkle with cilantro.