Jeremy Padget's Crocktober White Chili Recipe
This is one of my personal favorites, and I’m sure it will be your family’s, too.
3 boiled chicken breasts
1 onion, chopped
4 garlic cloves, crushed
Two 15 oz. cans Great Northern beans
One 15 oz. can garbanzo beans
One 15 oz. can white hominy
2 cups frozen white corn
Two 15 oz. cans chicken broth (add a
third can for a soup-like consistency)
1 tsp. cumin
Two 4 oz. cans diced green chilies
Two 4 oz. cans chopped jalapenos
Salt and pepper to taste
Monterey Jack cheese, for garnish
Boil chicken breasts until fully cooked (about 15-20 minutes). Open all cans and do not drain. Combine all ingredients in slow cooker (best for a cooker with at least a 6-quart capacity). Cook on high for five to six hours. Remove chicken, shred and return to pot. Dish chili into bowls and top with shredded Monterey Jack cheese. Serve with white corn chips or corn bread.
Jeremy Padgett is an on-air morning show personality and executive producer for Mix 100.3 in Denver - The Dom and Jane Show. Every October he entertains his listeners with Crocktober! a month of his favorite Crock-Pot recipes. Jeremy is also dad to a rambunctious 3-year-old son named Reid.