I am so lucky to live in a state that has 4 seasons! And finally my favorite time of the year is just around the corner!!!
School started this week, the weather is changing slowly and beautifully and I can't wait for the scent of chili's and stews on the stove, the feel of a Patagonia Fleece, and the sound of football!
With our schedules, I am always looking for delicious and easy crock pot recipes to keep our family happily satisified. One of my favorites this time of the year is White Chicken Chili. It has a nice mild spice with delicious white beans and chicken instead of traditional beef.
Canned white beans, I like Northern Beans and Navy Beans for this recipe
1 can white shoepeg corn
1 large onion, chopped
1/2 stick unsalted butter
2C chicken broth
1 tsp Tabasco
1 1/2 teaspoons chili powder
1 tsp ground cumin (I usually put in more)
Salt and Pepper
4-oz can whole mild green chilies, drained and chopped
5 boneless, skinless chicken breasts (about 2 pounds)
Grated Monterey Jack
Cut chicken breasts into bite sized chunks.
In your slow cooker combine the chicken, onions, butter, chicken broth, chilis, garlic, and seasonings. Allow to cook on low for 5 hours, then add corn and canned beans. Cook another 2-3 hours.
When it's ready to serve, top with cheese and sour cream. It's also great with tortilla chips.