2 cans (15 oz each) Great Northern beans, undrained
1 pound boneless skinless chicken thighs
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 cup reduced-sodium chicken broth
3/4 cup chopped yellow onion
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves
Spray inside of 4-quart slow cooker with cooking spray. Place 1 can of beans in slow cooker; mash with potato masher or spoon until smooth. Add second can of beans and all remaining ingredients to slow cooker; stir to combine.
Cover; cook on LOW 8 hours or on HIGH 4 hours. Carefully separate chicken into bite-size pieces.
If a thicker chili is desired, drain 1 can of beans.
Chili may be topped with a dollop of sour cream and served with a lime wedge.
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MargaretJune 17, 2015
This is sooo easy and delicious! I will be making this again and again-I made it exactly as recipe states
drMarch 14, 2015
Good meal for two- with left overs for lunch the next day!
LauraFebruary 04, 2015
Served this on Super Bowl Sunday with cheesy onion corn bread. It was a hit with all. Toned down the spiciness for the older folks (80 ). Instantly had request to keep this recipe and make it again very soon.
suewDecember 19, 2014
I add a can of low-fat refried beans, a small can of diced peppers and shred sharp cheddar cheese on top just before serving. I also add a dollop of plain greek yogurt in place of cream cheese on top and a sprinkle of some chopped cilantro! Yum
AutumnNovember 26, 2014
Try this with the hot or chili flavored can... OH EM GEE!! Mouth on Fire and MMM MMM Good :)
Susan B PNovember 01, 2014
Turns out perfect every time whether I make it with white or dark meat boneless skinless chicken! Make it often!