Nothing says fall and winter quite like a good chili recipe. Even though the weather here in South Carolina feels more like the spring, I still can't help but crave this recipe this time of year. A lot of chilli's can be so heavy and filling but this is such a light yet comforting recipe. A friend of mine gave it to me years ago and I can easily make it over 5 times a season. It is also a great freezer recipe so feel free to double this and freeze half for later! So get a pot of this going, build yourself a fire and enjoy of bowl while watching a Christmas movie (or two) and try to not to sweat too much in this 75 degree December weather!
Slow Cooker White Chicken Chili:
Below is about 4 servings but you can easily double.
Combine the following in slow cooker:
- Packet of McCormick's White Chicken Chili Seasoning Mix (I prefer McCormicks but it is sometimes hard to find so have done this using other brands of white chicken chili).
- 1 lb of chicken
- Can white beans / cannelloni
- Can diced tomatoes (drained)
- Can corn (drained)
- 1 c. chicken broth
*I've tried the recipe using all low sodium ingredients and you can't tell a bit of difference!
Throw all ingredients (keep chicken whole) into your slow cooker and set on low or high depending on how long you want it to cook. I stir and shred the chicken 2 or 3 times as it is cooking to get it into bite sized pieces (the longer it cooks the easier this is to just shred in the pot). You can also use different variations of the veggies (mexicorn, jalepeno tomatoes, etc.). Serve w/ shredded cheese, sour cream, hot sauce, chives, fritos, etc.
There ya have it! Enjoy!!
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