With two growing boys under seven, dinnertime can often be a complex undertaking. Trying to find something that is both healthy and palatable for the boys and us is no easy feat.
My crock-pot White Chicken Chili (inspired by this Food.com recipe) is a delicious and calorie conscious meal that our entire family enjoys. With the option to use leftover chicken and pasta, it’s also ridiculously simple to prepare and can be made in half a day’s time (always a hang up for me with 8-10 hour crock-pot recipes!).
What you Need
2 – 14 ounce cans white northern beans
1 – 14 ounce can corn
1 – 32 ounce container fat free low sodium chicken broth
1 lb chopped rotisserie chicken OR 1 lb boneless, skinless chicken breast
2 tbsp butter
1 cup fat free milk
3/4 of an ounce of taco seasoning
4 cups cooked ditalini pasta (or other small shaped pasta)
Shredded Mozarella cheese
How to Make it
- Spray the crock-pot with cooking spray.
- Drain and rinse canned beans and corn.
- Combine beans, corn, chicken, chicken broth, butter, milk and taco seasoning in the crock-pot and mix well.
- Cook on high for 4-5 hours.
- Cook ditalini pasta according to the package instructions. (If you’re using leftover cold pasta throw it in the crock pot for the last 30 minutes to warm it.)
- Shred chicken (if using whole chicken breasts) with forks prior to serving.
- Garnish with shredded mozzarella cheese as desired.