Rock the Crockpot! Simple & Hearty White Chicken Chili Recipe

I hesitate to share this recipe with all of you because anyone who knows me well (namely my husband & kids) are fully aware that I'm not the greatest cook. Thankfully, I'm not aspiring to be a contestant on"Top Chef" anytime soon.

While I can't *cook* all that well, I've been known to rock the crockpot and create some incredibly edible comfort food ....and by "edible" - I mean DELICIOUS, of course.  ;)

All kidding aside, I made an original white chicken chili tonight that I wanted to share with you because it is incredibly simple, hearty, healthy & inexpensive. Plus, my kids and husband raved about it.  SCORE!

Here's what you need to serve 5-6.

• 4 Chicken Breasts - cooked and cubed (or shredded if you prefer)
• 2 Tbl Onion Flakes (or 1/2 chopped onion)
• 1 Can Sweet Corn
• 1 Can of Rotel (10 oz)
• 1 Can of Chicken Broth
• 1 Can of Butter Beans
• 1 Can of Kidney Beans
• 1 Can of  Great Northern Beans
• 1 Can of Cream of Chicken Soup
• 1 Cup of Shredded Jack / Cheddar Cheese (I used Kraft's Mexican Blend)
• 1 Cup of Sour Cream (or to taste)

Directions: 

Cook the chicken and season with salt and pepper.  Cut into chunks and place into your crockpot.  Add remaining ingredients and cook on low 4-6 hours.

That's it!  My kids aren't crazy about super spicy foods so this is a fairly tame chili but the Rotel gives it a nice kick.  You can add hot-pepper sauce to kick it up a notch if you like spicier chili.  We served ours with warm rolls but this would also be very tasty with tortilla chips or topped with tortilla strips.

If you decide to try it, please stop in and let us know what you think in the comments section!  Did you change anything?  Add anything?  Share your chili-customizations with us!