The evenings are drawing in and there’s a brisk chill in the air, so I’ve been seeking warmth and comfort in whatever which way I can. One morning, looking out at a grey sky full of rain clouds I decided to make a bold move and re-light the fires of an old flame. I don’t think my husband will mind, in fact I think he’ll be positively pleased – yes, I finally gave in to the season and dusted off my trusty Crock-Pot Slow Cooker.

But it had been a while since I’d last used my slow cooker, so I had a hard time remembering what I used to cook in it. Then my mind wandered to one of my fave fast food indulgences, TacoTime White Chilli. I’d never eaten White Chilli until I’d had it at TacoTime and it’s the yummiest, most comforting food around. So that was it, dilemma solved – Slow Cooker White Chicken Chilli it is!

White Chilli is different to regular chilli as it uses chicken rather than beef and white beans instead of red kidney beans. Many people also like to add cream of chicken soup to their chilli for a creamier texture and whiter result, but I think the chilli tastes great using just chicken broth.

To get started, place your chicken in a 4 quart slow cooker and top it with the white beans and corn.

In a medium mixing bowl, whisk together the taco seasoning, green chiles, and the chicken broth. Pour the mix over the ingredients in the crock pot.

Cover the chilli and cook on low for 8 to 10 hours.

Before serving, stir gently to break up the chicken, it should literally fall apart. This meal is perfect for serving on a cold Autumnal evening with chunks of warm crusty baguette or freshly baked cornbread. You could even add tortilla chips to the soup for a more authentic Mexican accompaniment.

To make this White Chicken Chilli Recipe I used the following equipment:

• Crock-Pot® 4Qt Slow Cooker
• Tovolo® Mini Whisk
• Tovolo® Set of 3 Stainless Steel Mixing Bowls with Lids 

UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!