Crock Pot White Chicken Chili (No Beans)
Jump to RecipeYay! It's Fall and time to pull out those Crock Pot Recipes! This White Chicken Chili recipe is so easy to make and SO delicious. I usually make a double batch for Football Weekends and serve it with Tortilla Chips or crusty French Bread and a nice, fresh salad. Enjoy!
Ingredients
- 4 Breasts Boneless, Skinless Chicken Rinsed, trimmed and cut in half
- 3-4 15 oz. Cans White Corn Drained
- 2 Cups Chicken Broth
- *3-4 10 3/4 Oz. Cans *Gluten Free Cream of Chicken Soup Add an additional can if you want a thicker consistency
- 4 Tablespoons Taco Seasoning Or 2 Envelopes
- ½ Cup Sour Cream (regular or lite) Plus more for toppings
- Chopped Green Onions Optional Topping
- Shredded Monterey Jack Cheese Optional Topping
- Shredded Cheddar Optional Topping
Instructions
- Gather your Slow Cooker and Ingredients.
- Place Chicken Breasts into the bottom of the slow cooker; top with the Corn.
- In a large bowl, combine the Chicken Broth, Soup and Taco Seasoning; Mix with a whisk until completely blended and pour over the Chicken and corn in the slow cooker.
- Cover and cook on low for 8-10 hours.
- Before serving, break up the chicken into smaller pieces. Stir in the 1/2 cup Sour Cream.
- Serve topped with green onions, cheese, sour cream, onions or whatever you desire!
- Goes great with tortilla chips or a crispy baguette!
Notes
*I found Gluten-Free Cream of Chicken Soup at Walmart!
Please note that the only reason why I do not add beans to this yummy recipe is due to the fact that my husband and children are allergic to them. If you wish to add beans, Great Northern White beans go perfectly with this...just add them (2-3 cans) when you add the corn.