Monday, January 13, 2014

Crock Pot White Chicken Chili by Roxanne Worden

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)


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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