I usually don’t share recipes that are lengthy in cooking time, but this one is well worth it. It’s absolutely yummy, my family loves this meal. I hope your family enjoys it as well.
1 lb dried white beans
1½ lb boneless, skinless chicken breasts, cut
into bite-size pieces
5 cups chicken broth
1 onion, chopped
3 jalapeno peppers, seeded and minced
2 (4-oz) cans diced green chiles
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic salt
½ teaspoon pepper
8 oz package shredded Monterey Jack cheese
1 cup sour cream
Sort and rinse beans, discarding any debris.
Combine beans, chicken, broth, onion, jalapeno, chiles, cumin, chili powder, garlic salt, and pepper in a 5- to 7-quart slow cooker.
Cover and cook on High 1 hour.
Reduce heat to Low, and cook 8 hours.
Stir in cheese and sour cream; cook 30 minutes or until blended and thoroughly heated.
If you really want to cut down cooking time you can substitute the dried beans with canned beans. And cook in a pot on the stove versus a slow cooker. I have made it like this as well, when time has been an issue. It does come out yummy, however the slow cooker recipe is definitely better.