I found the recipe on pinterest (duh, I'm hooked on Pinterest)! Follow me on Pinterest
I decided to make a few changes in the recipe. You can find the original recipe here
Of course, I didn't remember to take a picture until we started eating! Here's the picture from the original recipe.
Ingredients for Chilli:
1 1/2 lbs of uncooked chicken breasts cut into 1-2" chunks
Two 15 oz cans of white beans (White kidney beans)
One 15 oz can of white corn (can substitute with sweet yellow corn)
1/2 onion chopped (I used the sweet yellow onion)
One clove of garlic, finely chopped
Two packages of taco seasoning (I used McCormick. I notice that other brands tend to be super salty.)
One 7 oz can of chopped green chiles
One can of cream of chicken soup (small can)
One 14 oz can of chicken broth
Ingredients for Topping:
1/2 cup of sour cream
Shredded cheese (I used Colby Jack and Cheddar)
Directions:
Place cut up chicken in the bottom of your crock pot. Add beans, corn and onion on top of the chicken. In a bowl, mix the chicken broth, cream of chicken soup, green chiles, garlic and chopped garlic. Once mixed, pour into crock pot. I cooked the chili on high for about 4 1/2 hours. Afterwards, I placed it on low for 3 1/2, for a total of 8 hours.
Using a fork, I broke up the chicken pieces. I didn't drain the beans or corn prior to cooking because I wanted to serve the chili with rice. If you want to serve with tortilla chips or crackers, drain the beans and corn prior to pouring them into the crock pot.
Pour the shredded cheese on top of the chili. Next, place a dollop of sour cream to finish it off. The original recipe garnished the chili with finely chopped cilantro. I skipped that step, but will likely do it the next time I made it.
I really like crock pot cooking. Clean up is super easy if you use the crock pot liners.
Enjoy!!
Sandie
