If you’ve been a reader of mine for a while, you probably remember that I love NFL football.
Especially my Green Bay Packers!
Being from Upstate New York, that may surprise some people, but rest assured, the Buffalo Bills are also near and dear to my heart.
Football season is a great time to get together with family and friends to watch a game and cheer on your favorite team, but these gatherings and/or tailgate sessions aren’t always known for featuring the healthiest or most nutritious foods.
Fair statement?
But that’s not to say that you can’t enjoy super tasty foods while you yell at the refs or play armchair quarterback, because you CAN!
Here is a recipe that has become a favorite in my Green Bay Packers-loving family that is delicious, packed with nutrients, incredibly easy and always a crowd pleaser. I guarantee if you make this, everyone will be showing up at your house every Sunday for football!
Crockpot White Chicken Chili
1- 10 oz. can green enchilada sauce (mild or medium—whatever you prefer)
2- 15.5 oz. cans white beans, drained and rinsed (Great Northern, Navy and cannellini all work well)
1 1/2 lbs. boneless skinless chicken breasts
1 1/2 cups corn (fresh or frozen) or 1 15.25 oz. can corn, drained
2- 4 oz. cans diced green chilis, undrained (mild or hot—whatever you prefer)
1 1/2 teaspoons dried oregano
2 teaspoons paprika
1 tablespoon chili powder
1 heaping tablespoon ground cumin
1 cup chicken broth
1- 8 oz. package cream cheese, well-softened (use full fat—not low-fat)
Salt and pepper to taste
Lightly spray or coat the inside of your crockpot with olive oil. Place chicken breasts in the pot.
Add the enchilada sauce, beans, corn, green chilis, spices and salt and pepper to taste. Add the broth and stir until combined.
Cover and cook on low for 5-7 hours or high for 3-5 hours until the chicken is cooked through and tender.
Remove chicken from the pot, cool slightly, shred and set aside. ***See note below
Add cream cheese to the pot and whisk until it is smooth and well-incorporated into the liquid.
Add chicken back into the pot, stir and cook for a few more minutes until everything is hot.
Serve with sour cream or grated cheddar or jack cheese if desired.
To your health and happy football watching,
Sherry Brescia
***Note: I discovered this awesome tool that makes shredding cooked meat a snap! You can get it on Amazon for about $15 and it’s worth every penny!
PS: In case you have any doubts about my level of fanhood of the Packers, here is a shot from the first game my son and I attended at Lambeau Field. I even have a cheesehead! 😊
