Crock Pot White Chicken Chili

SAMS_Club's Note:

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!

• Total Time: 10 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 10 hrs

Ingredients:

Servings: 8

• 1 ¼ 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 ¼ ounce) envelope taco seasoning
• 1 (4 ½ ounce) can of chopped green chilies
• 1 (10 ¾ ounce) can condensed cream of chicken soup
• 1 (14 ounce) can chicken broth
• ½ 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.

Reviews

[megnbrycesmom]

I used navy beans, yellow corn, and mild green chilies, as that was what I had at home. I completely forgot to add the sour cream and only had cheddar cheese instead of Monterey Jack, but we all enjoyed it very much. Definitely going into the keeper file :)

[momrom]

This was a wonderful, simple and satisfying dish! I made a few changes, according to what had in my pantry. I put 1/2 chopped onion in the bottom of the crockpot. I didn't have taco seasoning, so after I placed chicken tenders on the onion, I sprinkled them with some garlic salt and poured on a 10 oz can of green enchilada sauce. After adding the corn and one can of rinsed white beans and one can of rinsed black beans, I mixed another can of green enchilada sauce with the soup, broth and chopped green chilies. After the chicken was cooked and shredded, and the sour cream was added, I topped it with shredded cheese and chopped cilantro, since there were already onions in the dish. I served it with cornbread. Some of my kids chose to put the cornbread in the same bowl with their chili (yummy!), and some ate it separately. Either way it was really delicious. My only regret was that, with everyone going back for seconds or thirds, there were no leftovers. I will definitey be making this again soon.

[Chef #1394826]

Excellent!! I read the other reviews and changed a few things: chopped up half of an onion and layered it under the chicken when I placed it in the bottom of the crock pot, added a can of yellow corn, a can of diced tomatoes, and chopped up half of a jalapeno pepper to add some kick (I'm saving the other half of the pepper to slice as a garnish). Other than that I did everything the same. I put everything in the crock pot last night and just shredded the chicken this morning. It is so SO good, we are having a hard time waiting to get into it before the football game today! I will serve the sour cream separately. Right now the soup tastes just perfect and I don't want to change anything!