So I recently got a crock pot but then even more recently moved so it was packed away but I was determined to use it so I recalled a recipe I have for white chicken chili and modified it since I didn’t feel like pulling the receipe out.
White Chicken Chili:
1 medium red onion, finely chopped
½ or more of a seeded chopped jalapeno the more you add the spicier depending on how hot the jalapeno you picked is
1 (50 oz can) of low sodium Chicken Broth
3 (normal can size I think its 15 oz) Great Northern Beans
1 bulb of roasted garlic
Mrs. Dash Southwestern Chipotle Spice
1 of those fake lime shaped things full of lime juice so about a cup ish
3 or more cups cooked Chicken
Cornstarch and water- roux for thickening
Above is the typical ingredients is you were to make it in a pna. I remembered most of the ingredients but I substituted the spice they list and the red onion since someone I was cooking with doesn’t like onions.
So what I used was:
3 chicken breasts- can used more if you want to
4 cans of cannellini beans since they are similar to great northern beans and it was all I could find.
Bulb of roasted garlic
Large can of chicken broth
garlic salt, salt and pepper
So I had started with some semi frozen chicken breast and since I work from home I cooked them in the crockpot on high with about a cup of chicken broth and seasonings for about 2 hours then removed them and shredded them. You can just keep it all in at once and shred when you get home if you won’t be around all day. After I cooked and shredded the chicken I added everything to the crock pot 3 cans of whole beans and 1 can that I mashed up then everything else. I put it on low and let it cook slow and low. The cilantro and jalapeno are based on taste. I served it up with some sour cream and fresh cilantro… it was pretty great!
This was a lovely fall weather that kept our bellies full and bodies warm.
I have a lot to do on the to do list still so crafts will be up soon and not just food!
Enjoy and Happy Eating