White Chicken Chili (Crockpot)

In an effort to keep recipes in one place (that I definitely don’t want to lose), I’m posting this one here.  It’s a crockpot recipe, which makes it even better!  Better yet, my crockpot switches to “warm” after it cooks for the set amount of time, so there’s no need to rush home to turn it off.  Win-Win.  This makes enough to feed our family of 3 for at least 3 meals (but keep in mind that one is a 3 year old, who doesn’t eat a whole lot).  We usually eat it once and freeze the other 2 servings for later.

Chili Ingredients:
3 boneless skinless chicken breasts
1 can chicken broth (14 oz)
2 cans white beans, drained (16 oz)
1 can cream of chicken soup
1 can corn (15 oz)
1 can diced or chopped green chilies (7 oz)
1 package taco seasoning
1 chopped onion
1 clove garlic

Toppings/Sides:
Sour Cream
Colby Jack shredded cheese (or any other kind)
Tortilla chips

Directions:
For the chili, place all ingredients, except for the chicken, in the crockpot and mix well.  Add chicken last.  Cover and cook on low for 8-10 hours.  After cooking, remove the chicken and shred well.  Add chicken back to the crockpot and stir.  This will change your chili from a thin, soupy mixture to the thick, creamy chili. And it’s done! Top individual servings with cheese and sour cream. Serve with tortilla chips.

Easy, easy!