White Chicken Chili

Husband does the cooking ’round these parts, but if there’s one kitchen appliance I love  – well, it’s my stand mixer. But if there are two that I love, the other one is the slow-cooker.

Because sometimes Husband works late. Sometimes all of the pots and pans are dirty from the meal he made the previous evening. (Seriously – all) Sometimes it’s just nice to get to the end of the day and not have to think about one more thing.

Ode to the slow-cooker

This is one of my favorites. I got it from my mom years ago, and now I’m passing it on to you. You’re welcome.

There’s this new fad I’m seeing online about slow-cooker recipes that are “clean” and “healthy” and don’t use cream-of-something soups. This isn’t one of those. What this is, however, is super easy, super yummy, and pretty stinkin’ cheap. (I usually clock this one at under $20.)

Download and print recipe cards, or get the whole thing after the break.

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You’ll need: 

• 1-1/4 lb boneless, skinless chicken breast
• 2, 15-oz cans of white beans, drained (Pick your favorites)
• 15-oz can white corn, drained
• 1 envelope taco seasoning
• Small can chopped chilis (I use hot jalapeños, ’cause we like it a little spicy.)
• 1 can condensed cream of chicken soup
• 14-oz can/box chicken broth
• 1/2 C sour cream

You’ll do:

1. Layer everything in your slow-cooker, except the sour cream.
2. Cook on High for four hours, or Low for about 6-8 (until chicken is done and breaks apart easily).
3. Stir in sour cream before serving.

Et voila. Seriously. Yummy. Makes about 6 to 8 servings.