Chicken Chili.

chili2One of my favorite recipes is White Chicken Chili. I Love making it up in my big Crock-Pot, so that after our meal I have plenty to freeze for our lunches. The recipe started out as one out of a family cookbook, but I have changed so many things about it that I just call it my own now.

Here is the recipe for the double batch, this will FILL the bigger oval CrockPot.

  • 2-3 cooked Chicken breasts or a rotisserie chicken, cut into bite size pieces
  • 1 lb.-1.5lb bag of frozen corn
  • 4 (15.8)cans of Great Northern beans or one big glass jar (do not drain)
  • 2 (15oz)cans Black Beans (drained & rinsed)
  • 1 pt jar of homemade Hot Salsa
  • 16 oz. blocks of Pepper Jack cheese shredded
  • Package of Taco seasoning
  • 1 (14.5oz) can of chicken stock

Put everything in the Crock Pot & let it cook on Low all day. Don’t cook on high, the cheese separates.

Leftovers can be put in individual freezer containers. We try to remember to take it out and put it in the fridge the night before, but it warms up well either way. If you warm it on high in the mic though, it will bubble your plastic containers & the cheese may separate. It is best to thaw overnight in the fridge & warm on 50%-70% for a few minutes.

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