BONUS: (Easy slow cooker recipe) White chicken chili

This recipe is really good. Despite the title, to me, it is more of a soup with a Mexican flair than a traditional chili taste... Since Mexican food is some of my favorite food of all times, I love this recipe so much!!

You can double this recipe easily. It also freezes really well. I often fix this recipe on Saturday night around 10-11pm and let it cook all night. In the morning, before leaving for Sunday school, I will pull out the chicken, shred it and add it back to slow cooker. After that, I turn the cook setting to warm and go to church. When we get home after church around noon, dinner is ready and waiting. It is way cheaper than going out to eat on Sunday and quicker too (especially with kids!)

All with very little effort on my part...

This recipe is a keeper!! So filling and yummy!!!

White Chicken Chili

2-3 chicken breasts, whole

1 can of white northern beans, drained

1 can of cannellini beans, drained

1 can of black beans, drained

2 can of chili beans

1 can of sweet corn, drained

One small onion, finely chopped

1/2 tsp minced garlic

4 cups of chicken broth

1 packet of mild chili seasoning (or you can use hot if that is your preference)

1/4 tsp of each - paprika, onion powder, garlic powder

---

Add your onion and garlic to your slow cooker. Place the whole chicken breasts on top of the onions and garlic. Add in chili seasoning. Cover in beans and corn. Add in chicken broth and put the lid on the pot. Cook on low for 6-8 hrs. After 6-8 hrs, gently remove chicken breasts from crockpot and shred with forks- ( tip: you can use your mixer on slowest setting to shred your chicken- just be careful not to overmix- or it will turn into chicken powder lol 😂)

Return shredded chicken to the slow cooker and turn the setting to warm. (You can leave it for hours on warm.) Serve with a sprinkle (or more! 😉) of sharp cheddar cheese, a dollop of sour cream, and some tortilla chips...

so yummy!!