Mmm… Monday #1: White Chicken Chili

Great food is like great sex.  The more you have the more you want.
~Gael Greene

I love baking but generally fall back on the “usual” things when making dinner.  So I’m always looking for “easy” recipes that I can make. Things that taste good but don’t take too long to prepare.

I’ve decided to start a “Mmm… Monday” and share with you my recipes… both cooking and baking. My hope is that some of you will start doing this as well so that we can share recipes with one another.

My first recipe is a favorite of Huzzy’s.  It’s absolutely delicious and very easy to make. And it’s perfect for those cold winter days and would be a great thing to make for those football parties and holiday bashes. I got it from BettyCrocker.com.

Crockpot White Chicken Chili

Prep time: 15 minutes
Total time:
4 hours, 35 minutes
Servings: 8

Ingredients

From BettyCrocker.com

  • 6 skinless chicken thighs (1 1/2 lb) *I use chicken breasts
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 3/4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper sauce
  • 2  cans (15 to 16 oz each) great northern beans, drained, rinsed
  • 1 can (11 oz) white shoepeg corn, drained
  • 3 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro *I use a fresh cilantro paste in a tube (like toothpaste) that I find at my grocery store. It works just the same and you can refrigerate it and keep it longer.

Directions

  1. Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
  2. Cover; cook on Low heat setting 4 to 5 hours.
  3. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

Notes

  • If you can’t find white shoepeg corn (I usually can’t), you can just use regular whole kernel corn.
  • If you like your chili with more of a kick, increase the red pepper sauce to 1/2 teaspoon.

If you try it, let me know how you and your family like it!

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