crock pot white chicken chili :: recipe crockin’ in the usa contest

I would love to come to you all and confess that I am an amazing chef.  However, that is not the case.  But just because I am not a phenomenal chef or mind-blowing in the kitchen, doesn’t mean that I still don’t like to amaze my family with delicious food.  I just need simple and easy.  Then I can do it.  Start breaking out kitchen terminology on me and I’m lost.

So in saying that, today I have a crock pot recipe for you as well as a contest announcement.  First the recipe, then scroll for the details on the contest.  And side note, this is a fantastic idea for those of you who are Black Friday Shopping this week! Prep this and your family can have yummy food while you shop!!

I want to start this off in saying, my kids (like many kids) do not like anything spicy.  Like not a tinge of spice.  So I have to alter most recipes I get to take out the spice.  Kinda a bummer for my hubby and me, but I still make it yummy.  What I’m sharing with you today is a spin off of a recipe my mom has made for years.  The exceptions – she is an amazing cook and does fancy things.  Things I am not capable of with three little ones running around and all the other commitments I have going on.  So, I tweaked it (with her permission of course 🙂 )  and now it’s a crock pot chicken chili recipe!

Enjoy!!

Prep Time :: 10 minutes
Cooking Time :: 4 hours in Crock-Pot
Ingredients ::

• 1 lb chicken – I used boneless, skinless chicken breasts.  There are variations for frozen as well as thawed directions below. I have also used two cans of shredded chicken before as well.
• 1 can, soup sized can, of chicken broth (or make your own.  Renee has a recipe HERE).
• 1 jar (48 oz) Northern White Beans
• 1 brick (12 oz) of pepper jack cheese, chunked – if you want less spicy, get the colby jack or whatever else you like (below I have the bagged cheese, but typically I get the bricks and cut them in to chunks)
• 1 jar (15 0z) medium salsa – or mild if you want less spicy

Directions ::

1. If the chicken is frozen, it will obviously take longer but you can still make this recipe.  Just pop the chicken in the crock pot with the can of chicken broth for 3 hours – then add all the additional ingredients listed below at the 3 hour mark.  If the chicken is thawed, continue reading.
2. I thaw my chicken in the microwave just enough so that I can cut the chicken in to chunks.  Once they are in small, bite-sized chunks, I add all the ingredients above (minus the cheese), set the crock post on my 4 hour setting and cover.
3. After that I set my other timer for 3 hours.  Once three hours is up, I dump in the cheese. Cover and let it cook for the remaining hour.
4. All in all, takes about 4 hours to cook!

This is VERY hot when done.  I like to dish it up, add toppings (such as tortilla chips, additional salsa to taste, sour cream) then let it sit for about 10 minutes before serving.