I found two great white chicken chili recipes on line… one made on the stovetop, one made in the crockpot. The two recipes looked quite similar, and so I combined them and made a scrumptious soup in the crock pot tonight!
1-2 large chicken breasts
1/2 C water or chicken broth
1 tsp. minced onion
1 tsp. garlic powder (or 2 garlic cloves, minced)
4 oz. can green chilies
4 C chicken broth
1-2 cans of Great Northern Beans, drained and rinsed
1-3 tsp. cumin (or chili seasoning)
1/8 tsp. crushed red pepper flakes (I omitted, but used a dash of cayenne pepper)
salt and pepper to taste
1 C frozen corn
shredded colby-jack cheese
Place chicken breast, water/broth, onion, and garlic in the crockpot (I took my chicken directly from the freezer and into the crockpot). Cook on high for 3-4 hours, or low for 5-6 hours. Remove chicken from crockpot and scoop out any visible fat from cooking. Take two forks and tear apart the chicken on a cutting board. Place shredded chicken back in the crock pot. Add the remaining broth, chilies, beans and spices and cook on low for 1-2 more hours. Add corn approximately 30 minutes before serving. Enjoy with your chosen toppings!
Note: You can drain the broth and serve the bean/chicken mix over tortillas with salsa, sour cream and cheese.