This is one of the staples in my house and my hubs favorite!!!
White Chicken Chili with Cornbread and Honey Butter
White Chicken Chili:
3 cans Great Northern Beans
3 cans no sodium added corn
2 cans chicken broth
2 4oz cans diced green chilies
3-4 frozen boneless/skinless chicken breasts
2-8oz bags shredded cheddar cheese
4 Tablespoons cumin
1 Tablespoon garlic powder
1/2 Tablespoon salt
1/2 Tablespoon pepper
1/2 teaspoon cayenne pepper
1 Tablespoon chili powder
Cornbread and Honey Butter:
2 boxes Jiffy Corn bread mix
1 can creamed corn
1/2 stick of butter (melted)
1/2 stick butter (softened)
2-3 Tablespoons of honey (depending on taste)
dash of salt
Directions:
Put the following in the slow cooker the night before:
beans (2 cans with liquid, 1 can drained, but not rinsed), corn (drained), green chilis, 2 cans of chicken broth, diced chilies, and all spices. (I love using the slow cooker liners for easy clean-up, too!!)
Place the slow cooker bowl in the fridge.
In the morning, add the frozen chicken and turn it on low all day.
Meanwhile, set out a stick of butter so that it can soften for the honey butter.
About 30 minutes before you want to eat, preheat your oven to 350 degrees. Next, mix the 2 boxes of corm bread mix, can of creamed corn, and 1/2 stick melted butter in a bowl. Spread in a square or round baking dish (approx 8 or 9 inches). Bake for 20ish minutes until just cooked where a tooth pick has a few crumbs, but isn't wet. you want moist corn bread. Meanwhile, mix the softened butter, honey, and dash of salt in a small dish. Set aside.
About 15 minutes before you want to eat, take the chicken out of the slow cooker. Add the cheese so it can start melting. Either shred the chicken with a fork or place it in the bowl of a kitchen aid mixer with the paddle attachment. Turn it on low. Then speed it up. The chicken will shred PERFECTLY in about 12 seconds!! Add it back to the chili and stir everything together.
Note for my vegetarian friends: You could leave out the chicken and add another can or two of corn and beans and substitute chicken broth with vegetable stock. Or experiment with other veggies! Let me know what you try! :)
YUMMMMMM!!!!!
PS-Kristi, I stole this great pic from you from when you featured my chili on your blog!!
White Chicken Chili with Cornbread and Honey Butter
White Chicken Chili:
3 cans Great Northern Beans
3 cans no sodium added corn
2 cans chicken broth
2 4oz cans diced green chilies
3-4 frozen boneless/skinless chicken breasts
2-8oz bags shredded cheddar cheese
4 Tablespoons cumin
1 Tablespoon garlic powder
1/2 Tablespoon salt
1/2 Tablespoon pepper
1/2 teaspoon cayenne pepper
1 Tablespoon chili powder
Cornbread and Honey Butter:
2 boxes Jiffy Corn bread mix
1 can creamed corn
1/2 stick of butter (melted)
1/2 stick butter (softened)
2-3 Tablespoons of honey (depending on taste)
dash of salt
Directions:
Put the following in the slow cooker the night before:
beans (2 cans with liquid, 1 can drained, but not rinsed), corn (drained), green chilis, 2 cans of chicken broth, diced chilies, and all spices. (I love using the slow cooker liners for easy clean-up, too!!)
Place the slow cooker bowl in the fridge.
In the morning, add the frozen chicken and turn it on low all day.
Meanwhile, set out a stick of butter so that it can soften for the honey butter.
About 30 minutes before you want to eat, preheat your oven to 350 degrees. Next, mix the 2 boxes of corm bread mix, can of creamed corn, and 1/2 stick melted butter in a bowl. Spread in a square or round baking dish (approx 8 or 9 inches). Bake for 20ish minutes until just cooked where a tooth pick has a few crumbs, but isn't wet. you want moist corn bread. Meanwhile, mix the softened butter, honey, and dash of salt in a small dish. Set aside.
About 15 minutes before you want to eat, take the chicken out of the slow cooker. Add the cheese so it can start melting. Either shred the chicken with a fork or place it in the bowl of a kitchen aid mixer with the paddle attachment. Turn it on low. Then speed it up. The chicken will shred PERFECTLY in about 12 seconds!! Add it back to the chili and stir everything together.
Note for my vegetarian friends: You could leave out the chicken and add another can or two of corn and beans and substitute chicken broth with vegetable stock. Or experiment with other veggies! Let me know what you try! :)
YUMMMMMM!!!!!
PS-Kristi, I stole this great pic from you from when you featured my chili on your blog!!
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