Ingredients:
1 1/4 lbs boneless skinless chicken (about 1.5 Chicken Breasts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn (I'm a huge fan, so I put in 2 cans of hominy)
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies (I'm allergic, so we leave these out!)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)
Directions:
I double the recipe, and I have a medium round slow cooker. It fits just barely. In my large rectangular one, it could be tripled!
- Place chicken (I throw it in frozen) in a 4 quart slow cooker.
- Top with drained beans and drained hominy.
- In a medium bowl, combine taco seasoning,
chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. (if I'm in a hurry I just throw this all on top and stir after about an hour or so) - Cover and cook on low for 8 to 10 hours. (I can do this in 4 hours with frozen chicken on high, but it's better if you take the time to cook it on low)
- Before serving, stir gently to break up chicken, then stir in the sour cream (I just top individual bowls, it doesn't need it for flavor, it's delish without it!).
- Serve topped with green onions and jack cheese, if desired.
