This crockpot white chicken chili is amazing …blanco amazo… as it was so named this Saturday! Thanks Brett!
Since my first post on this crockpot white chicken chili recipe in 2009 (gasp, three years ago!) I have made a few slight changes. First, we are now an all organic chicken family, so only organic chicken goes into my crockpot, and second I have switched to organic vegetable broth as well. I am also planning on making my own vegetable broth to have on hand - especially since it is now soup & chili season!
So here is the (updated) crockpot white chicken chili recipe that everyone loves. (It has won two prizes, I’m just sayin, the stuff is good and most people agree). There is also now a printable version of the recipe! Dig in!
- * 1¼ lbs boneless skinless chicken (organic)
- * 2 (15 ounce) cans great northern beans or navy beans
- * 1 (15 ounce) can hominy
- * 1 (1¼ ounce) envelope taco seasoning (I use spicy taco seasoning!)
- * 1 (4½ ounce) can of chopped green chilies
- * 1 (10¾ ounce) can condensed cream of chicken soup
- * 1 (14 ounce) can organic chicken broth (or organic vegetable broth)
- * ½ cup sour cream
- * chopped cilantro (optional)
- * monterey jack cheese (optional)
- Place chicken in a 4 quart slow cooker.
- Top with beans and hominy.
- In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
- Cover and cook on low for 8 to 10 hours.
- Before serving, stir gently to break up chicken, then stir in the sour cream. (I take the chicken out and shred it, then add the chicken back in the mixture)
- Serve topped with cheese, sour cream, & cilantro (delish)!
- Serve and enjoy!