White Chicken Chili for crock pot cooking
This was on the Racheal Ray show on 2/23/2011. She had a crock pot cooking cookoff. I made it yesterday for dinner. Everyone liked it-even the 12 year old.
Ginny's "Rock the Crock" White Chicken Chili
1 1/2 lbs bonelss, skinless ****n breast (I cut chicken into 1-2 inch cubes)
2 15 ounce cans Great Northern or Navy beans, undrained
1 zucchini, diced
1 red pepper, diced
1 1/2 cups frozen corn (I used small bag)
1 envelope taco seasoning
1 4 1/2 oz can chopped green chilies
1 can condensed cream of chick soup
1 cup chicken broth
1/2 cup sour cream (goes in at very end)
Montery Jack cheese, green onion or ilantro for garnish (Optional)
Tortilla chips (Optional)
Place chicken in a 4-6 quart slow cooker. Top with beans, zucchini, pepper and corn.
In medium bowl, combine taco seasoning, hillies, soup and chicken broth. Pour over top of ingredients in the crock pot
Cover and cook on low for 8 hours,or high for 4 hours. (I set mine for 6 hours and then it stays warm after that)
Just before serving, stir to break up the chicken then stir in the sour cream
Top with cheese, garnish with green onions or cilantor if desired. Serve with tortilla chips alongside.
Just a note-the green chilies did make it a little spicy.
Ginny's "Rock the Crock" White Chicken Chili
1 1/2 lbs bonelss, skinless ****n breast (I cut chicken into 1-2 inch cubes)
2 15 ounce cans Great Northern or Navy beans, undrained
1 zucchini, diced
1 red pepper, diced
1 1/2 cups frozen corn (I used small bag)
1 envelope taco seasoning
1 4 1/2 oz can chopped green chilies
1 can condensed cream of chick soup
1 cup chicken broth
1/2 cup sour cream (goes in at very end)
Montery Jack cheese, green onion or ilantro for garnish (Optional)
Tortilla chips (Optional)
Place chicken in a 4-6 quart slow cooker. Top with beans, zucchini, pepper and corn.
In medium bowl, combine taco seasoning, hillies, soup and chicken broth. Pour over top of ingredients in the crock pot
Cover and cook on low for 8 hours,or high for 4 hours. (I set mine for 6 hours and then it stays warm after that)
Just before serving, stir to break up the chicken then stir in the sour cream
Top with cheese, garnish with green onions or cilantor if desired. Serve with tortilla chips alongside.
Just a note-the green chilies did make it a little spicy.
Monica V. 
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