Monday Munchies: Crock Pot White Chicken Chili

White Chicken Chili

Our Sunday supper this week was this chili. We haven’t experimented with white chili much around here, but this was pretty tasty and will be something I make again. We fished a few pieces of the chicken out for part of the kids dinner and then Mike and I both had a bowl after the kiddos were all in bed. It’s not very spicy (if you like spice, I’d add Tabasco) but was filling with just a hint of Mexican flavor. Bo really liked the chicken and it did have a good flavor and texture.

Crock Pot White Chicken Chili

  • 3 large chicken breasts
  • 2 – 15 oz. cans great northern benas
  • 1 – 15 oz can white corn
  • 1 package taco seasoning
  • 1 – 4 oz can green chilies
  • 1 can cream of chicken soup
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • chopped green onions (optional)
  • Monterey jack cheese shredded (optional)

In a large slow cooker, combine all ingredients except the sour cream, green onions, and shredded cheese. Chicken can be placed in the crock pot frozen. Cover and cook on low for 8 to 10 hours. Before serving, gently break up the chicken and stir in the sour cream. Serve topped with green onions and cheese.

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