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Plus+ 8 Per Serving
Ingredients:

6 skinless chicken thighs
1 large onion -- chopped
2 cloves garlic -- finely chopped
1 14.5oz can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 15oz cans great northern beans -- rinsed and drained
1 15oz can white shoe peg corn -- drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 to 6 quart crockpot. Add chicken. Cover and cook on low heat setting 4 to 5 hours or until chicken is tender. Remove chicken from crockpot. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to crockpot. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.

Serving Size (1 Cup)

Per Serving: 439 Calories; 4g Fat; 35g Protein; 69g Carbohydrate; 22g Dietary Fiber; 43mg
Crock Pot Chicken Chili
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