Crock Pot White Chicken Chili

Monday & Wednesday we are having chicken chilli, done in the crockpot. I thought it was delicous. TT thought maybe a different seasoning (used taco seasoning). Both boys warmed up to it after a little while.

Crock Pot White Chicken Chili


1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)


I left out the chicken breast and just added ~ 1/2 can water. I also added a whole rough chopped onion.

Other recipes I'd like to try:

Limas & Sausage
1 bag of large limas (dried)
1 package of your favorite sausage
little bit of chopped onion
1 garlic clove

brown sausage/ cover limas with water in pot
add everything and cook on low for 8 hrs
serve with cornbread


Slow Cooker Buffalo Chicken
(boys wouldn't like this one!)
2 lbs boneless, skinless chicken breast
1 bottle buffalo wing or hot sauce ( I use either Red Hot or Steve and Edy's)
1 packet Hidden Valley Ranch Salad Dressing mix

Place chicken breast in crock pot, sprinkle dressing mix over chicken and pour wing sauce on top.
Cook 6 - 8 hours for frozen chicken breasts or 4-6 hours for fresh chicken breasts.
Shred chicken with two forks when finished and serve on rolls.