I hosted a mini family dinner and was trying to come up with something easy that I could assemble and not spend the whole visit in the kitchen. All praise the crock pot! I decided I’d try my hand at white chicken chili.
Hers was thickened by mashing up some of the beans which is genius I opted for a slightly easier approach. I wasn’t kidding when I said I wanted to dump stuff into the crock pot and walk away!
3 large chicken breasts, pre-cooked & shredded)
29-oz can white beans
2 cans green chilies
1 ½ cup corn
2 cups chicken broth
1 jar light alfredo sauce
1 tbs cumin
1 tbs garlic
1 large head of kale, chopped
1 large onion chopped
1 medium tomato
So easy! This cooked away while we hung and chatted. I made some cornbread muffins the night before. I made them in my whoopie pie pan and they were the perfect size…smaller than my muffin top pan.
I liked the consistency. I was soupy and only a bit creamy. It was so chock full of pieces of chicken, kale, corn, beans, etc that I think if it was thicker it would have been too much. I loved it, but thought I should have sweated out the onions a bit to soften them before dropping them in.
I have a 6 quart crockpot and it was full to the brim. Five of us ate it that night and I have about 4 more servings for lunches. I also think this counts towards my fall foods list. Check!