Slow Cooker White Chicken Chili
This past week I was ask to try out #NewKnorrStock, Chicken Stock. As the weather became cool in our area this week, I knew immediately that I would be trying the chicken stock on White Chicken Chili. I shared my recipe last year of White Chicken Chili; however, this year I decided to add more fresh produce and use my slow cooker.
The wonderful thing about #NewKnorrStock is that you receive 4 Packets and they make 3 1/2 cups of chicken stock. They are also easy to store as oppose to having several cans in your pantry. This is perfect for us as we have a very limited space in our pantry.
- 1 1/2 Pounds Cooked and Shredded Chicken Breast
- 2 Cans Bush's Northern Beans
- 1 Green Pepper, Diced
- 1 Red Pepper, Diced
- 2 Stalks Diced Celery
- 1 Prepared Packet of Knorr Chicken Stock or 1 Can Chicken Broth for Gluten Free
- Dash of Chili Powder
- 3 Tbsp Flour or Gluten Free All Purpose Flour
- 1 Tsp Cumin
- Cilantro (Optional)
Once the chicken is cooked and shredded, combine all ingredients in a 4 Qt Slow Cooker. I also added about a tablespoon of fresh cilantro and then garnished the dish with it as well. This will cook on High for 4 Hours or on Low for 6-8 hours. Serve this over cornbread with a little bit of mozzarella cheese.
Note: We love to serve this with my Homemade Cornbread.
It’s time to pull out those slow cookers and enjoy this delicious chili on a cool fall day.
To find out more about my shopping experience view my This Moment post.