CHERYL'S CROCK POT CHICKEN CHILI

Cheryl's Crock Pot Chicken Chili image

Provided by senseicheryl

Time 8h20m

Yield 5 bowls of chili, 5 serving(s)

Number Of Ingredients 16

3 lbs boneless skinless chicken breasts, chopped into bite sized pieces
2 (15 ounce) cans great northern beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 (1 1/4 ounce) envelope taco seasoning
2 tablespoons garlic, minced
1 teaspoon cumin
1 teaspoon oregano leaves
1 teaspoon McCormick's salt-free all-purpose seasoning, I use a brand called Cracker Girl
1 teaspoon parsley flakes
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
1 (4 1/2 ounce) can green chilies, chopped
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 cup cheddar cheese, shredded (optional)

Steps:

I always brown the chicken first before placing it in the crock pot. I don't really think that this is necessary, but I feel better doing it this way.
Place the chicken in your crock pot. Add the beans and corn.
Mix together the taco seasoning, garlic, cumin, oregano, all-purpose seasoning, parsley, chili powder, salt, pepper, chiles, soup and broth. Pour this mixture over the chicken, beans and corn.
Cover and cook on low for about 8-10 hours.
Stir before serving. Serve topped with the cheese, if desired.

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