This recipe has been a Pinterest favorite for years and never disappoints. It’s super simple – prep the ingredients and layer them in your crock pot for 8 or so hours until your kitchen is filled with scents of intoxicating goodness. Since no Super Bowl party is complete without some chili, we decided to throw this one into the mix to pair with our Chardonnay.
Chicken Chili + Chardonnay
1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 oz cans of white beans (drained)
1 – 15 oz can of white corn (drained)
1 onion chopped (sweet/Vidalia)
2 cloves garlic finely chopped
1 package taco seasoning
1 – 7 oz can of chopped green chilies
1 small can cream of chicken soup
1 – 14 oz can of chicken broth
1/2 cup sour cream
2 tbls lime juice
Finely chopped cilantro
Fresh shredded Colby-Jack cheese
Corn tortilla chips
- Place cut up chicken in the bottom of the Crock Pot. Add beans, corn and onion. Mix the next five ingredients and pour over the top. Cover and cook on low in the Crock Pot for 8-10 hours.
- Before serving use a potato masher to break up the chicken. (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency. If it is still brothy, keep mashing).
- Add shredded cheese, a dollop of sour cream, a splash of lime juice, cilantro and chips before serving. YUM!