A family favorite, everyone who tries it wants the recipe.
- 1/2 cup sour cream
- 1 can chicken broth
- 1 can cream of chicken soup
- 1 envelope taco seasoning
- 1 1/4 pounds boneless skinless chicken breasts
- 2 15 ounce cans great northern beans drained
- 1 15 ounce cans white corn drained
- 1 4 1/2 can chopped green chilies i use less
- green onions chopped; optional
- monterey jack cheese shredded; optional
- Carbohydrate 3.94697125 g
- Cholesterol 49.34680853125 mg
- Fat 5.875613341875 g
- Fiber 0.177049994945526 g
- Protein 19.0152590989062 g
- Saturated Fat 2.19908450328125 g
- Serving Size 1 1 Serving (196g)
- Sodium 640.405975078125 mg
- Sugar 3.76992125505447 g
- Trans Fat 0.97992450328125 g
- Calories 149 calories
Step-by-step
- Place chicken in crockpot.
- Top with beans and corn.
- In bowl, combine taco seasoning, chilies, soup, and broth.
- Pour over top.
- Cover and cook on low for 8-10 hours.
- Before serving, break up chicken, then stir in sour cream.
- Top with onions and cheese if desired.
Cream of chicken soup acts as the structural backbone of this slow cooker meal, functioning simultaneously as a thickener, a sodium source, and a shortcut emulsion that binds the broth and dairy together without requiring a separate roux. When scaling this recipe upward for a large gathering, avoid simply doubling the dense canned soups linearly, because excessive thickener can mute the brightness of the green chilies and leave the finished broth pasty rather than brothy. Slow cookers operate best when filled between half and three-quarters capacity, meaning a double batch requires an eight-quart basin to maintain proper heat distribution during the eight to ten hours on low heat. Conversely, reducing the batch by half creates a shallow liquid level that may cause the chicken breasts to overcook and dry out long before the cooking cycle finishes, so adding a splash of extra chicken broth becomes necessary to protect the meat. Regarding texture, high heat applied too early will break the emulsion of the sour cream and cause the dairy solids to separate into an unappealing graininess, which is why stirring the dairy in during the final minutes off the direct heat source preserves a velvety mouthfeel. Store leftovers in an airtight container for up to four days at 40 degrees Fahrenheit or below, but keep in mind that the great northern beans will continue absorbing moisture over those ninety-six hours, requiring a splash of water when reheating.
