Do you own a Crock-Pot? My mother got one for Justin and I way back when we first moved in together. We were just starting to cook together in the kitchen and my mom was wonderful, constantly supplying us with new kitchen gear and gadgets – a frying wok, a food processor (from the 80s – ha!), a beautiful red dutch oven…and a Crock-Pot! I remember getting it and thinking, What am I going to do with that? Crock-Pots are for moms. No they’re not. Crock-Pots are for geniuses! These little cookers are amazing and I love everything that has ever come out of it (well almost).
One of the first meals I made when we moved to our new home was this White Chicken Chili from an old Pilsbury cookbook. We had both sets of our parents visiting and I served it over rice and topped the bowls with sour cream. I put out a bowl of chips for scooping and it was amazing. I’ve altered the recipe a lot now and I don’t serve it over rice anymore but it is still a major hit every time I make it. This chili makes your house smell amazing and your mouth incredibly happy. Enjoy! (Visit Crock-Pot.com for some great slow cooker recipes.)
This recipe was featured on Foodgawker HERE.
White Chicken Chili
Yield 6-8 servings
- 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 large onion, diced small
- 1 large red bell pepper, diced small
- 4 cloves minced garlic
- 15 ounces whole kernel corn
- 15 ounces great northern beans, drained and rinsed
- 8 ounces tomatillo sauce/salsa
- 8 ounces diced green chilis in sauce
- 1 cup chicken broth
- 1 teaspoon salt
- fresh cilantro, for garnishing
- sour cream, for serving
- tortilla chips, if desired
- Spray a 3-4 quart slow cooker with cooking spray.
- Mix all of the ingredients together in the slow cooker, except the cilantro.
- Cover and cook on the low heat setting 6 to 7 hours.
- Stir well and top each bowl with cilantro and a dollop of sour cream.
Serve with tortilla chips for dipping or over rice for a heartier meal.