This chili recipe is a go-to for our household.  It takes about 5 minutes to throw everything together in the morning and by the time you get home from work dinner is (amost) served.  This chili has great flavor and makes for awesome leftovers.  Very pinnable!  

My former boss sent me the recipe, so I have no clue where it originated before that.  Note, this has a lot of canned items that go into the crock pot.  I always buy the lower fat/lower sodium versions of chicken broth and condensed chicken soup.

Crock Pot Chicken Chili


3 chicken breasts
2 (15 oz) cans great northern beans or navy beans, partially drained 
1 (15 oz) can corn or hominy, drained 
1 (1 1/4 oz) envelope taco seasoning
1 (4 1/2 oz) can of shopped green chilies
1 (10 3/4 oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
1/2 cup sour cream

1. Place chicken breasts in the bottom of a crock pot 
2. Top with beans and corn
3. In medium bowl combine taco seasoning, chilies, condensed soup and chicken broth. Pour over top of ingredients in the crock pot
4. Cover and cook on low for 8-10 hours
5. Before you are ready to eat, pull out the chicken breasts and shred them in to the chili mixture
5. Serve topped with sour cream, cheese