My friend, Brandi, posted this recipe on her cooking blog, and I made it yesterday. YUM!! So easy, simple ingredients, and you can just stick frozen chicken breasts in the Crock Pot. Awesome...
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White Chicken Chili
1 1/4 lbs boneless frozen or thawed skinless chicken (I just threw 3 breasts in the crockpot)
2 (15 oz) cans great northern beans or navy beans
1 (15 oz) can of hominy or white corn (I would suggest white corn. Hominy was not my fave)
1 (1 1/4 oz) envelope taco seasoning
1 (4 1/2 oz) can of chopped green chilies
1 (10 3/4 oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
1/2 C. sour cream
chopped green onion (optional, but I suggest!)
monterey jack cheese (optional, but I suggest!)
Directions:
1. Place chicken in a 4 qt slow cooker.
2. Top with beans and corn.
3. In a medium bowl, combine taco seasoning, chilies, condensed soup, and broth. 4. Pour over top of ingredients in crock pot.
5. Cover and cook on low for 8-10 hours.
6. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
*We also topped ours with crushed up tortilla chips, AND I had avocados that I intended to use but totally forgot about. HA! That would have been good with it, too,though, had I remembered!
------------------------------------------------
White Chicken Chili
1 1/4 lbs boneless frozen or thawed skinless chicken (I just threw 3 breasts in the crockpot)
2 (15 oz) cans great northern beans or navy beans
1 (15 oz) can of hominy or white corn (I would suggest white corn. Hominy was not my fave)
1 (1 1/4 oz) envelope taco seasoning
1 (4 1/2 oz) can of chopped green chilies
1 (10 3/4 oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
1/2 C. sour cream
chopped green onion (optional, but I suggest!)
monterey jack cheese (optional, but I suggest!)
Directions:
1. Place chicken in a 4 qt slow cooker.
2. Top with beans and corn.
3. In a medium bowl, combine taco seasoning, chilies, condensed soup, and broth. 4. Pour over top of ingredients in crock pot.
5. Cover and cook on low for 8-10 hours.
6. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
*We also topped ours with crushed up tortilla chips, AND I had avocados that I intended to use but totally forgot about. HA! That would have been good with it, too,though, had I remembered!
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