Slow Cooker White Chicken Chili

This Chicken Chili is a modern twist on a game day classic. This chili is perfect the way it is, or add some chopped green onion and shredded cheese to bring it over the top delicious!

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Here in Virginia it went from 90 degrees to around 40 in less than a day. We had a deluge of rain and a cold snap darkened our door step. It has been holding steady at 40 for a couple of weeks now.

I have also noticed that the evenings have been getting darker quicker and that is a sure fire sign that winter is knocking on our back door.

With that said, I have pulled the slow cooker down from the cabinet in the kitchen and dusted it off. I love the cool days like this, where in the morning I can toss a few ingredients into a slow cooker, go to work and come home to a hot meal. It takes a bit of planning on my part, but it is so worth the effort. This way you see, I can devote my time to other things, like work on another post for the blog.

This is a very economical way to cook. Not to mention it makes lots of leftovers to enjoy. I used bouillon cubes because I did not have stock. You can cut back on the sodium if you use regular chicken or vegetable stock.

The first time I made this chili was last year when it was just the Hubster and I watching the super bowl. I had some leftover and brought it in to work the next day. Everyone raved about it. They keep pestering me about the recipe, so I made it again and am just now getting around to posting the recipe. What can I say I am kind of a procrastinator.

Oh well, better late than never is what I always say.

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White Chicken Chili

Ingredients:

4 boneless skinless chicken breasts cut into bite size pieces
1 large onion chopped
1 chicken bouillon cube
32 oz water
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 cans great northern beans 15 oz
1 can of corn 11 oz
2 limes juiced
2 tablespoons cilantro

Directions:

In 3-4 quart slow cooker combine chicken, onion, bouillon, water, oregano and pepper. Cook on low for 4-5 hours.
Stir in beans, corn, lime juice and cilantro. Cover and cook another 15-20 minutes or until beans and corn are hot.

Peace be with you,

Vonnie