If you enjoy the warmth and comfort of chili on a cold day but would prefer a milder flavor, using chicken, and maybe even a little less indigestion than beef chili is famously known for, this white chili is the perfect slow-cooker recipe.
1small can diced green chilies
5cupscooked chicken breastdiced (tip -,use already prepared or canned variety for quick preparation)
Preparation: In slow-cooker, combine all ingredients. Cover with lid, and cook on low for 6 hours, or high for 4 hours.
Serve with warmed flour tortillas, or, my favorite, jalapeno cornbread, and top with your favorite condiments, such as: shredded Monterey Jack cheese or Mexican blend, sliced black olives, chunky salsa, sour cream, or guacamole, if desired.