My White Chicken Chili is a staple at our house this time of year. On busy days, I throw it in the slow cooker and forget about it until dinner. So, the other day, I thought I’d make a little twist and add some Cajun seasoning in there instead plus some rice at the end. Easy, easy, easy and the best part? My family was a BIG fan! Pull out your slow cooker and let it do all the work tonight!
Happy Tuesday! xo
This recipe serves four.
1 pound of boneless, skinless chicken breast
1 onion, chopped
1 red bell pepper, chopped
1 (15 oz) can of Great Northern Beans, rinsed and drained
1 (10 oz) can of cream of chicken soup
1 (14 oz) can of diced tomatoes
2 cups of chicken stock
1½ tablespoons Cajun seasoning blend
a big pinch of both salt and pepper
3 cups of cooked white rice
shredded cheddar cheese to garnish, optional
In your slow cooker, layer in the first 8 ingredients along with a big pinch of both salt and pepper. Stir in the seasoning, and then cover and cook on low 6 to 8 hours or on high 3 to 4. When you’re ready to serve, remove the lid and shred the chicken right inside the slow cooker using two forks. Next, stir in your cooked white rice. Ladle chili into bowls and garnish with a little cheddar at the end.
Simple as that!