Green Chicken Chili with White Beans

Mike has mentioned numerous times to me about finding a crock-pot chili. So when I was looking through a new edition of my cookbook magazine, I found two recipes for slow cooker chili. We decided to try one of them, and sure enough, it's a keeper! Now we found another meal to make, and Mike has found a chili crock pot recipe! Everyone wins!

Here's the recipe: Green Chicken Chili with White Beans

1 1/2 cups dry great Northern beans
4 cups chopped tomatillos
4 cups seeded, diced Anaheim chiles (About 8 chiles) {My store didn't have any, so I used yellow chiles peppers}
2 cups diced onion
2 cups diced jalapenos (About 5 peppers)
3 tablespoons minced garlic
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
4 cups low-sodium chicken broth
4 cups shredded rotisserie chicken (I used a pound of chicken that I diced)
1/4 cup masa harina (I used 2 tablespoons of flour and corn starch)
3 tablespoons fresh lime juice
salt and pepper to taste

Soak beans according to package directions; drain and add to slow cooker.
Add Anaheim chiles, onion, jalapenos, garlic, cumin, oregano, coriander and broth to slow cooker. Cook chili on high heat until beans are tender, about 4.5 hours. Stir in chicken (unless you used raw chicken like I did, then you'd want to add that with everything else) and masa harina into chili. Cook 30 minutes more. Stir in lime juice. Season chili with salt and pepper.

Enjoy!