Crock Pot White Chicken Chili
Prep
5 mins
Cook
10 hrs
Servings
8
Difficulty
Hard
One of my favorite go to meals is this crock pot white chicken chili because it practically makes itself while you go about your day. Just toss everything in the slow cooker in the morning and dinner is ready by evening. The chicken becomes incredibly tender and flavorful as it simmers for hours, and the creamy white sauce made with monterey jack cheese and sour cream is absolutely comfort food perfection. Plus, the beans in this dish are packed with fiber and protein, keeping you full and satisfied. This recipe is so simple and budget friendly that I find myself making it at least once a month.
Ella x
Ingredients
- 11 1/4 lbs boneless skinless chicken
- 12(15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans)
- 11(15 ounce) can hominy or 1 (15 ounce) can white corn)
- 237 mlsour cream
- 1chopped green onion(optional)
- 1monterey jack cheese(optional)
Detail level
Instructions
- 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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