I have been looking for a chance to use my slow cooker again since it had been a few months since I made Momma-Knows-Best Chicken Chili.

My friend A was coming over on a weeknight after work to catch up with me and relax with our new favorite activity: Lifetime Movie Club. 

First we read the plot of a ridiculous Lifetime movie and then think of between three and five recurring themes upon which we take a sip of our drink every time one of our themes occurs. 

For example, we recently watched Pastor Brown, a flick where a down-on-her-luck NYC stripper flies home to Atlanta to her ailing pastor/father's bedside where she is named his successor. Every time she complained about her life or someone disparaged her old "career" we took a sip. As a fun way to relax and watch bad television, it is all in good fun and because we are eating as well as having a (root) beer or two, it's never too crazy; except for the Lifetime plot lines of course! 

I would love to write a Lifetime movie, it would combine a few of my passions; a girl can certainly dream. 

Find the recipe after the jump...

For years now, my mom has been making a white chili instead of the heartier red chili with beef and kidney beans, etc. as a family comfort food. Aside from comfort, it's also been an easy go-to dish to feed a large gathering, and since Mom and I have been hosting annual Oscar parties for over a decade, mom's chicken chili has been a welcome respite from the February cold. 

Not to say that where I grew up in northern California and living the last few years in San Francisco, are essentially "wintery" but they can be rainy and it's not hard to conjure up a slight chill during months when other states are witnessing much harsher conditions. 

Now that I live in New York, it was our first Oscar party on separate coasts and it was my first time making the Oscar chili in a place that gets legitimately cold. It came out a little watery because I used too much chicken broth, but upon sharing notes with Mom she assured me that hers never turns out the same but is always good. I haven't always taken Mom's advice over the years, but when it comes to cooking, she's usually right so I trust her judgement. 

There are two tricks to this chili, the first is time. The longer it sits and simmers, the better depth of flavor you'll get out of it. I thought I would boil the chicken overnight and shred it the night before but the frozen chicken breasts got the better of me and weren't thawed completely. Nevertheless I had five hours before my three guests arrived for my Oscar-viewing party and it was plenty of time to acquire the flavor I remember coming from Mom's stovetop.

The second trick is: Fritos. It may sound strange, but they are not to be forgotten. Unless of course there's a corn or gluten allergy and in that case, my sincere apologies to your taste buds. 

Legend has it that Dad could not resist eating just ordinary chicken chili and loaded his bowl with the usual suspect toppings: cheese, sour cream, salsa, and green onions and as he was walking down the line he poured a bunch of Fritos from the snack cupboard on top of his chili. They became an instant hit, as he persuaded a bunch of guests to do the same, and crunchy, salty Fritos fast became the cornerstone of our chicken chili repertoire. Some eat it with Fritos on the bottom, others with Fritos on top so they don't lose their crunch; all of us have different ways of dressing the chili, so feel free to find your own way.

Keep reading after the jump, you won't be disappointed in this comfort food.