Christina brought a us a new spin on chili. It was delicious, healthy and it’s another crockpot meal!
1 package of chicken breasts (~2.75 lbs)
1 carton of chicken broth (32 oz.)
2 packets of McCormick White Chicken Chili seasoning (Supposedly, the whole recipe hinges on this. I couldn’t find this so I just used regular chili seasoning)
1 small can of corn
1 medium can of pinto beans
2 small cans of diced green chilies (4 oz. each)
1/2 cup-1 cup of water (if you feel like it needs more liquid)
1.Trim the chicken
2.Add the chicken to the crock-pot
3.Drain the corn and beans and add to the crock pot
4.Add the chilies, broth, and water
5.Cook for about 4 hours on high or 6 on low
Notes: You can cook the chicken from frozen, but it will take longer to cook. You can leave on low for the whole day if you need to, but on high it cooks relatively fast.
I cooked it on low all day long (10 hours). When you’re ready to serve it, shred the chicken with 2 forks.
Serve with the usual chili toppings – sour cream, cheese, green onions, etc.