Slow Cooker White Chicken Chilie

Today’s recipe post comes to us from Angela of the blog The Southern Fried Bride!
time of year always brings a special kind of joy to my heart. My late
mother’s birthday falls during this season and the sights and sounds of
the season always bring an extra gleam to my smile. This is a favorite
crockpot recipe I like to serve for the fall season that fills this home
with a hearty fiesta aroma along with some lightened-up
ingredients. You can add as many fun garnishes as you like. I love to
sprinkle ours with miniature tortilla crisps I find in the salad section
of the grocery store along with 2% shredded cheese and a dollop of
light sour cream. I hope this season finds you and yours making many
special memories! 
“Southern Fried Bride’s Crockpot Fiesta White Chicken Chili”

3 boneless, skinless chicken breasts, cooked OR raw, chopped

3 cups water

1 (10.5 oz.) can Campbell’s low-sodium chicken broth

1 (15 oz.) can Great Northern white beans

1 packet McCormick’s “White Chicken Chili” seasoning

Optional garnishes: 2% shredded cheese

                              light sour cream
    tortilla crisps

Place chicken in bottom of crockpot. In
separate bowl, combine water and chicken broth. Add packet of seasoning
and stir well. Add white beans and stir until well-combined. Pour
mixture over chicken in crockpot. Set crockpot on low and cook for 8
hours. Serve, if desired, with shredded cheese, sour cream and tortilla
crisps. Enjoy!

Thanks Angela, looks yummy!  
For more recipes be sure to check out her blog: The Southern Fried Bride!

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