White Chicken Chili

This was our dinner/lunch/dinner this week. I have let my slow cooker a.k.a crock pot sit and gather dust for way too long. I got some inspiration last week at work after hearing a co-worker say that for many years, she would make a slow cooker meal every weekday and that was the best thing that ever happened to their family. No more wondering what to make for dinner after coming home from being at work all day and in my case, no more waiting around 3 hours after work for some chicken to thaw because you forgot to take it out that morning, yet again. This recipe was one of my first attempts at using my slow cooker successfully. 
Cast of Characters
3 cans of cooked beans (I choose red kidney, pinto beans, and cannelli beans)
15 oz. chicken broth (my dear husband overlooked buying low-sodium because that is not how I had it written on the grocery list so do yourself a favor and get some low-sodium broth) 
1/2 green bell pepper, red bell pepper, onion, 2 ears corn, 3 stalks green onion, 2 jalapeno peppers
2 chicken breasts
The spices/seasonings:
Garlic powder (since I was completely out of fresh garlic – imagine that!), paprika, kosher salt, ground cumin, and fresh dried oregano (although powdered will do just fine).
Dice up all your veggies and cut the chicken into 1-2 inch cubes. Make sure you have an awesome, sharp knife or it will take you 37 minutes, like it took me. Oh, and I’ve also heard dull blades are more dangerous than sharp ones. Go figure. 
Cook up your chicken. I generously seasoned the chicken with paprika, garlic powder, and salt. Try something else (or nothing at all) to suit your taste. Browning (or in this case, fully cooking) your meats before tossing them into the crock pot gives you a more flavorful meal.
These are the 3 cans of cooked beans, drained and rinsed. (No, they are not sitting on my counter. You just can’t see the clear, glass bowl they are sitting in.). For even better flavor, you could use fresh beans instead of canned (I was more in a hurry than not) but just make sure they’ve been cooked before you put them in the crock pot. 
Here are the chopped up veggies in all their glory. At this point, I added the dried oregano, cumin, some more salt, and more garlic powder. 
All the ingredients have come together to their final resting place. 
Put the lid on and cook on low for 8-10 hours (or 4-5 hours on high). 
One more thing:  DO NOT make the mistake I made and leave it cooking for 12 hours. 
Believe it or not, food can burn in a crock pot, even on low!  



Recipe adapted from: Better Homes & Gardens Cook Book

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