Cassie loves her crock pot . . .

So, my typical hours at the library are 2:30-8:30 three days a week. In case you didn't notice, that's an incredibly awkward time frame when it comes to making meals. So I have come to love and adore my crock pot. And this is one of my favorite crock pot recipes:

White Chicken Chili

1 1/2  lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 oz cans of white beans
1-2 – 15 oz cans of white corn
1 onion chopped (sweet/Vidalia)
1 clove garlic finely chopped (garlic powder and garlic salt will work in a pinch, as well)
1 package taco seasoning
1 can cream of chicken soup
1 – 14 oz can of chicken broth

-Place cut up chicken in the bottom of the Crock Pot. 
-Add beans, corn and onion. 
-Mix the cream of chicken soup, chicken broth, taco seasoning, and garlic in a separate bowl, and pour over the top. 
-Cover and cook on low in the Crock Pot for 6-8 hours.
-Before serving use a potato masher to break up the chicken.  (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency.  If it is still brothy, keep mashing. Also, be aware of physics when doing this. Splashing scalding chili on your arm is not the best way to enjoy this meal)
-Add shredded cheese, a dollop of sour cream, a splash of lime juice, and fresh cilantro to your bowl before enjoying.

Makes a huge batch, especially now that I'm cooking for just one and not also the bottomless pit that is my fiance. It freezes really well, and BAM! I have dinner for the next week at work! :)