Lily's Flavor Journal

One of my favorite meals my mom used to make in the crockpot while I was growing up was white chicken chili. It was perfect for those busy days and went well with the cold weather. It’s too easy to only enjoy during that part of the year and find myself often making it when I don’t feel like dirtying too many dishes. 

This meal offers a lot of protein because of the high chicken content without having to worry about the downsides of red meat being included.

For this recipe you will need:

3-4 chicken breasts 

3 cups of cooked black beans

3 cups of cooked corn

2 cans of rotel

2 blocks of cream cheese (optional)

Seasonings of your choice

First, you will add all of your ingredients to the crockpot and stir together. You will then cook everything for 3-4 hours on high or 6-7 hours on low. You will know when it is done when the chicken very easily shreds.

After everything is done cooking in the crockpot, you will remove the chicken, shred all of it and put it back into the crockpot. Stir once again and make sure the cream cheese has fully melted.

This meal can be served on its own or with sides like mashed potatoes.

You will find this meal easy because of the low effort it requires, the use of only one dish and all of the vegetables included can be canned and need even less prep time. I will say, the canned vegetables come with a higher sodium content if that is something you like to keep watch of.

I ate this meal mostly while I was a student-athlete and needed all of the protein I could get for workouts. You can also add as many vegetables as you would like for even more nutritional value.