Crock Pot White Chicken Chili |
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Prep Time: 5 Minutes Cook Time: 600 Minutes |
Ready In: 605 Minutes Servings: 8 |
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This white chicken chili recipe is adapted from a Betty Crocker slow cooker recipes cookbook. I often use frozen chicken breasts, and it can also be prepared conventionally on the stove top. Great comfort food! Ingredients:
1 1/4 lbs boneless skinless chicken |
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans |
1 (15 ounce) can hominy or 1 (15 ounce) can white corn |
1 (1 1/4 ounce) envelope taco seasoning |
1 (4 1/2 ounce) can of chopped green chilies |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 (14 ounce) can chicken broth |
1/2 cup sour cream |
chopped green onion (optional) |
monterey jack cheese (optional) |
Directions:
1. Place chicken in a 4 quart slow cooker.
2. Top with beans and corn.
3. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with green onions and jack cheese, if desired.
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