Rachael Ray had a crockpot cooking contest on her show yesterday. This was one of the entries. It wasn't the winner, but it was a DEFINITE winner for me! This chili is SOOO delicious!Rock the Crock White Chicken Chili
1 1/2 lbs. boneless, skinless chicken breast
2-15 oz. cans great northern beans or navy beans, undrained
(I use one can of each)
1 zucchini, diced
1 red pepper, diced
1 1/2 cups frozen corn
1 envelope taco seasoning
1-4.5 oz. can chopped green chilies
1 can cream of chicken soup
1 cup chicken broth
1/2 cup sour cream (goes in at the very end)
Monterey Jack cheese, sliced green onions or cilantro, for garnish (optional)
Tortilla chips for serving
Place chicken in a 4 to 6 quart slow cooker. Top with beans, zucchini, pepper and corn.
In a medium bowl, combine taco seasoning, chilies, soup and chicken broth. Pour over top of ingredients in the crock pot.
Cover and cook on low for 8 hours, or high for 4 hours.
Just before serving, stir to break up the chicken then stir in the sour cream.
Top with Monterey Jack cheese, garnish with green onions or cilantro if desired. Serve with tortilla chips alongside.
3 comments:
mmmm good! Gonna have to try that. Tami I love your recipe posts!
Patsy,
Honestly, this is the best thing I've made in a LONG time. Make it NOW! I promise you'll love it!!!!!
We love chicken chili around here, Pioneer Woman's is awesome!!
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