Crock Pot White Chicken Chili

I love anything I can use a crock pot for. It is my new favorite kitchen gadget! Since the weather has turned colder, I have been craving soup and chili, so I made some super easy chili this weekend that turned out yummy!

1 1/2 pound boneless chicken breasts
2 15.8 oz. cans Northern Beans (drain 1 can, leave the liquid in the other)
1 15.5 oz. can white hominey, drained
1 packed reduced sodium taco seasoning
1 4.5 oz. can chopped green chilies
1 can reduced sodium cream of mushroom soup

Optional
Sour cream
chopped green onions

Place chicken in the bottom of the crock pot. Add the beans, hominey, taco seasoning, chilies and cream of mushroom soup. Mix together and cover. Cook on low for 8-10 hours. Top with sour cream and chopped green onions if you choose.

Crockpot Salsa Chicken

This recipe was posted to the Detroit Board of the Knot, and has become a fast favorite at our household. It inspired Steve to buy an entire cookbook of Crock Pot recipes!

This is very yummy and easy...just throw it all in the pot and let it do all the work! Plus, it is very easy to halve it to make it more portion friendly for two and it easy to make low fat with reduced sodium and low fat ingredients!

4 boneless, skinless chicken breasts (you can even use full frozen ones, trust me, they cook in more than enough time!)
1 cup salsa
1 package taco seasoning
1 can condensed cream of mushroom or cream of chicken soup (I always use cream of mushroom)
1/2 cup sour cream

Mix together the soup and salsa. Place chicken in the Crock Pot. Sprinkle taco seasoning over the chicken. Then pour the soup and salsa mixture over the chicken.

Cook on "Low" for 6-8 hours, then shred the chicken with a fork (it is so easy to d0). Mix in the sour cream until it is thoroughly heated.

Serve with white rice, flour tortillas or even tortilla chips!