Occasionally on a Friday, I will be sharing my favorite quick weeknight dinner recipes. I started with some Slow Cooker Chicken & Dumpling Soup if you missed it. This week I am making White Chicken Chili in my favorite kitchen invention. The slow cooker gets a workout at my house. I use a seasoning mix with the perfect amount of kick for this chili. However, I don't exactly follow the directions on the back, so here's how it's served up at my house with some hot bread, fresh out of the oven. (It's just a frozen bread dough loaf, popped into the oven after it rises all day. I am a big believer in homemade-ish.)
Ingredients:
2 3/4 C. water
2 packets of McCormick White Chicken Chili dry seasoning mix
1 can cannelini beans (white kidney beans) undrained
1 can pinto beans drained
2 T olive oil
2 frozen boneless skinless chicken breasts
Sour cream and shredded cheese for topping (optional)
Directions:
1. Add 3/4 C water and the frozen chicken breasts to the slow cooker the night before and cook on low for 8 hours.
2. In the morning shred up the chicken and return it to the juices in the slow cooker.
3. Add all other ingredients and simmer on low for at least 5 hours or until beans are very tender
4. Top with a dollop of sour cream and shredded cheddar or monterey jack cheese. Delish.
