Crock Pot Cheesy Chicken Chili
- 1 onion, diced
- 2 cups chicken stock
- 1 lb chicken breasts, cut into large chunks
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 - 15 oz cans white beans, drained
- 1 can diced tomatoes (you can use one that has hot peppers in it for more heat) (optional)
- 1 - 15 oz can corn, drained (optional)
- 1/2 lb Velveeta Queso Blanco (white Velveeta, but you can use the regular one too) diced
- 1 cup bacon bits
- 2 tbsp cilantro (optional)
- In a crockpot on high heat add in the diced onions, chicken, stock, cumin and chili powder
- Allow to cook 5 hours then using a fork shred the chicken into smaller pieces
- Add in the beans, tomatoes and corn and cook for another hour
- Stir in the Velveeta and cook for 30 minutes to allow it to melt completely, stir well to combine
- Add in the bacon bits and cilantro, stir well the serve with cornbread!
- SOURCE The Biker Chick's Kitchen
onion, chicken stock, chicken breasts, ground cumin, chili powder, white beans, tomatoes, corn, regular, bacon bits, cilantro
Taken from www.epicurious.com/recipes/member/views/crock-pot-cheesy-chicken-chili-53074831 (may not work)