A recipe everyone should have

Even though all things food are my thing, I still have many, many days like yesterday...traveling all day for work, everyone in the house not feeling 100%, laundry stacking up and a million of things to do. Before I left to catch my plane I pulled out this go to recipe, threw it all in the crockpot and had a yummy, warm, hearty meal waiting for us when we got home. It also provides that oh so soothing smell of goodness all through the house as if you've been cooking up a meal all day. Throw some crunchy bread in the oven, maybe a simple salad let the kids stir in the soar cream and you've got a meal together - good times.

Laundry is still stacking up....

Crock Pot White Chili
8 servings
10 min prep

1 ¼ lbs boneless skinless chicken – raw (I’ve thrown frozen right in!)
2 (15 oz) cans great northern beans or navy beans, drained (I use cannellini)
1 (15 oz) can hominy or white corn, drained
1 (1 ¼ oz) envelope taco seasoning (chicken taco mix is good!)
1 (4 ½ oz) can of chopped green chilies
1 (10 ¾ oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
½ cup sour cream
Optional: chopped green onion
Optional: Monterey jack cheese

1. Place chicken in a 4 quart slow cooker
2. Top with beans and corn
3. In a medium bowl, combine taco seasoning, chilies, condensed soup, and chicken broth.
Pour over top of ingredients in a crock pot.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with optional green onions and jack cheese if desired