#CrockpotChronicles is a series of recipes I've tried to get us through the 2020 COVID-19 pandemic. Crockpot recipes are chock-full of cheapish ingredients and can be rationed out to last a while; both of which are important during quarantine. I won't spoon or chop these recipes. These days you have to focus on survival. So, live your best quarantined life and try them!
If this white chicken chili recipe were a person, it'd wear a Kangol hat and wear Joop cologne.
Just kidding. Kind of.
This recipe is super easy and simple to follow.
What you'll need:
1 can of Black beans
1 can of corn
1 pouch of ranch dressing mix
1 pack of cream cheese
Chicken breast (add as much as you like)
Chili powder and cumin
Luckily, this recipe has two steps: 1) add all ingredients to the crockpot bka #dapot. Cook on high for 6 hours. 2) When done take a fork and knife and shred the chicken.
I made this chili a few weeks ago and it went so fast. But you can up the ingredient amounts to stretch it out. The texture was smooth and all of the ingredients hold their own in the recipe (kind of hard for a chili). I served it with my top-secret jalapeno-cheddar cornbread. It's perfect for a Winter evening or not-so-warm Spring Sunday meal.
If you're looking for quarantine comfort food this will do. If you sprout a kangol hat after eating, I am not at fault.
See you at the table.