The latest “Weeknight Dinner” recipe comes from dedicated Go West Young Mom reader Maureen Slaughter. She says this White Chicken Chili is a special favorite of her husband and youngest son. It was inspired by a dish served at the Hubbard Avenue Diner in Middleton, Wisconsin, and modified from “Betty Crocker Slow Cooker Meals.” If you have a favorite recipe to share, please email it to firstname.lastname@example.org.
2-3 uncooked boneless chicken breasts cut up into 1/2-1 inch chunks
2 cans Great Northern beans, rinsed and drained (sometimes I throw in other beans too/instead)
1 envelope Old El Paso 40% less sodium taco seasoning mix
1 can chopped green chilies
1 can condensed reduced sodium cream of mushroom soup
Put chicken into crock pot first followed in any order by the beans, seasoning, green chilies and cream of mushroom soup. Cook approximately 5 hours on low. (I stir it once or twice during cooking.) Serve with shredded cheese on top and warm bread.