Tuesday, October 25, 2011

Slow Cooker White Chicken Chili

If I could write an entire cookbook on slow cooker soups, this one would definitely be included. It was very easy and quite healthy. Enjoy!

Slow Cooker White Chicken Chili
3 boneless, skinless chicken breasts (thawed or frozen... doesn't matter)
2 cans of great northern beans (drained)
1 can of yellow corn (drained)
1 can of green chiles (4 oz.)
1 yellow onion (chopped)
1 carton of chicken broth
1 lime (juiced)
Handful of fresh chopped cilantro

1. Place chicken on the bottom of the slow cooker.

2. Pour everything else on top of it.

3. Cook on low for 6 hours (if using thawed chicken) or 8 hours (if using frozen chicken).

4. Shred the chicken with two forks and stir through.

After I shredded the chicken, I added a few shakes of salt, poultry seasoning and cayenne pepper for some kick and then stirred that through. Top it with sour cream, shredded cheese and sliced avocado- DELISH!

No comments:

Post a Comment