Slow Cooked White Chicken Chili
1 pkgtyson (frozen
1 can(s)chopped green chilis
5 can(s)great northern beans
2 can(s)rotel diced tomatoes (with lime juice and cilantro)
2 pkgwhite chicken chili mix (any brand)
32 ozchicken broth (low sodium)
2 Tbspchopped garlic from jar (or 2-3 cloves in garlic press)
3 Tbsplime juice (or squeeze 1/2 a fresh lime)
3 tspdried cilantro (or rough cut fresh cilantro 3 tbls)
How to Make Slow Cooked White Chicken Chili
- I always like to get my chili to a nice rolling boil in the crock pot then turn it down to medium to cook during the day if I'm going to serve it the same night. If you have the time, I recommend turning your crock pot to low. The earlier you start your crock pot of chili, the better your chances are to have it the same night. You don't have to wait for 24 hours, but you know how chili is, the longer it cooks, the better.
- My fiance loves to have his chili with steamed white rice, cheese and sour cream. So as an option steam some white rice on the side. I always use chicken broth to steam my rice when making this chili recipe. It really adds to the dish. Also, as I am garnishing my dish, as you see in the picture, I squeeze a little bit of fresh lime juice over the sour cream. Then, I top with some fresh cilantro leaves. It always gives it that fresh gourmet flavor. Enjoy!