November 25, 2009

Crock Pot White Chicken Chili

(modified from Recipe Zaar) Easy and delicious, just set it, forget it, and serve with some cheese and tortilla chips.


5 Frozen Chicken Breasts

1 lb. bag Great Northern Beans (soaked, rinsed and drained)
2 cans (15 ounces each) of white corn , undrained

1/2 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)

Place chicken in a 4 quart slow cooker.

Top with beans and corn.

In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.

Cover and cook on low for 8 hours.

Before serving, stir gently to break up chicken, then stir in the sour cream.

Serve topped with green onions and jack cheese, if desired.

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