SLOW COOKED WHITE CHICKEN CHILI

Slow Cooked White Chicken Chili image

Provided by Tiffany Ash @DejaBast

Categories Chicken

Number Of Ingredients 9

1 package(s) Tyson Grilled Chicken Breast Slices (frozen)
1 can(s) chopped green chiles (4.5 oz)
5 can(s) great northern beans (15.5 oz each)
2 can(s) Rotel diced tomatoes with lime juice and cilantro (10 oz each)
2 package(s) white chicken chili mix (any brand)
32 ounce(s) chicken broth (low sodium)
2 tablespoon(s) chopped garlic from jar (or 2-3 cloves in garlic press)
3 tablespoon(s) lime juice (or squeeze 1/2 a fresh lime)
3 teaspoon(s) dried cilantro (or rough cut fresh cilantro 3 Tbsp)

Steps:

Open all canned goods. Drain and rinse great northern beans in a colander. Turn your Crock Pot on to high and add the following ingredients.
Empty carton of chicken broth (32 oz) into Crock Pot. Add 2 packets of white chili seasoning mix to the broth and stir until seasonings have dissolved. Add 2 cans of Rotel, 1 can of chopped green chiles, garlic, lime juice, and cilantro. Stir mixture.
Add a package of frozen Tyson chicken breast strips and stir into the mixture.
Finally, add great northern beans and stir mixture until evenly distributed. Put the lid on and let the magic happen for the next 24 hours.
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!