Alternate WLS Crockpot White Bean Chicken Chili

6 large chicken breasts
1 white chicken chili seasoning packet
1 can baby butterbeans
3 cans northern beans
1 can mexicorn
2 cans regular rotel
1 box chicken broth
3 tsp ground cumin
salt & pepper to taste

Pour chicken stock into crock pot. Add seasoning packet and spices to the stock and whisk to blend together. I don't like chunky tomatoes in my chilis or soups anymore, so I process the rotels into a puree and then add them into the stock mixture. Then, I take one can of northern beans and puree it as well and do the same. Then whisk everything together so it'll combine completely. Next, add the rest of the canned ingredients and stir together.

I use frozen chicken breasts and I just dump them into the broth mixture once everything has married together. Depending on the day's activities, I may put the crockpot on high or low. If I'll be away from the house for most of the day and won't eat until late evening, I'll put it on low for the duration of the cooking. If I'll be gone for a few hours, I put it on high and then switch it to low a few hours before it's time to eat. My cooker is a true slow cooker, so adjust accordingly.

This makes a guesstimate of about 16 cups. Most people will eat more than a cup, so adjust accordingly to your serving size.

Number of Servings: 16

Recipe submitted by SparkPeople user STARSBELOW.