I’m going to keep it simple today, food-wise.
White chicken chili. In the slow cooker.
Open some cans (or freezer bags), dice some things, smash and chop some things, scoop and sprinkle some things, squeeze something, stir it all together and nestle some chicken into it all. Cover, then walk away.
Dinner will be ready in about 4 hours.
This chili, thankfully, has been a hit with every single family member so far – which is fairly rare. I think it must be the chips we use as
spoons garnish. . . .
Either way. Easy peasy.
You should probably try it.
Slow Cooker White Chicken Chili
4 1/2 cups rinsed and drained great northern beans*, DIVIDED
2 medium onions, chopped (about 2 cups)
1 or 2 jalepenos, minced and seeded
6 cloves garlic, peeled, smashed, chopped (scant 1/4 cup)
1 (4.5 oz) can green chiles
3 tsp cumin
3 tsp dry oregano
1 tsp coarse kosher salt
1/4 tsp chili powder
1 can low sodium chicken broth (or 1 3/4 cup homemade)
juice of 1/2 a lime
2 cups frozen corn (you could replace this with hominy if you wanted - if you like that better)
1 lb boneless, skinless chicken thighs
1 lb boneless, skinless chicken breast
fresh, chopped cilantro for garnish, as well as sour cream, shredded cheese (pepper jack is perfect here!), and/or corn chips. a squeeze of lime, salt, pepper.
First, mash 2 cups of beans*. Add them to crock. Then add onion through corn, including the whole beans. Stir to mix it all together. Nestle chicken into the mixture. Cover and
cook on low for 4-4.5 hours. Shred chicken before serving, add back to crock, cover, and allow to re-heat (only takes a few minutes). Then dish up and top with garnish(es).
*As far as the beans go - if you're using canned beans, just do 3 cans, and mash half and leave half whole. It doesn't need to be exactly 4.5 cups of beans.
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This entry was posted in
healthy, light, Recipes, slow cooker, Soups and tagged chicken, chili, crock pot, easy, healthy, recipe, slow cooker, soup, White Chicken Chili by Sara. Bookmark the permalink.