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.
I took a looksey at Flying on Jess Fuel’s chicken chili since her recipes are always healthier than other folks. (Seriously, check out her collection of fall foods!)
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
Boil and shred the chicken
Put everything into the crock pot.
Cook on low, stirring occasionally, for 3-4 hours.
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.
When it was time to eat I set up a bar of toppings and let everyone have at it! I had some salsa verde, black olives, sour cream, tortilla strips and the corn muffins.
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!
I LOVE every type of chili! Loving Jess’s blog too!
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