White Chicken Chili

I am a huge fan of hands-off cooking on a busy day. The less I have to do, the better. This is one of those recipes. It doesn't take much work at all--simply grab your ingredients, dump them into the slow cooker and leave it alone for 4-6 hours. The best part is it tastes great and is quite versatile--add rice to make it a bit more filling, or use a little less liquid from the tomatoes and serve it up in tortillas!

Ingredients:

6 chicken breasts
1 28-oz. can of Rotel tomatoes (you can easily use diced tomatoes in place of the Rotel if you don't like the spice)
3 cans of your favorite beans, drained and rinsed (I used black beans and kidney beans)
1-2 c. of frozen corn (use more if you like corn, less if you don't)
1 8-oz block of cream cheese
shredded cheddar cheese for garnish

Grab your slow cooker and place the chicken breasts in it. I chose to season mine with a little bit of garlic powder, seasoning salt, black pepper, and thyme, but the seasonings aren't necessary.

Next, add in the can of tomatoes, the rinsed beans, the corn, and place the block of cream cheese on top.

At this point, you simply place the lid on the slow cooker and allow the ingredients to cook--4 hours on high or 6+ hours on low.

When the time is up, this is what your chili will look like:

Now all you have to do is give it a stir. Because your chicken cooked nice and slowly for a number of hours, it should easily break apart into pieces.

Once your ingredients have been combined, go ahead and spoon it up into a bowl, top with shredded cheese and serve!

(I love my shredding attachment for my Kitchen-Aid mixer--I use it all the time to shred cheese or slice potatoes. I got mine through Amazon.)

Enjoy!