Friday, October 21, 2016

White Chicken Chili Slow Cooker Recipe

You just walked in the door after a long, hard day. You're pooped.
What’s for dinner, Mom?”

Cook? Unh-unh, no way, not today.

Growing up, we always called it a crockpot.

One word for you – slow cooker. Okay, that's two words, but still. Cooking a meal in a single pot reduces having to clean multiple dishes, and the low cooking temperature makes it almost impossible to burn food. Everyone should own one. Seriously! 

And one of my family's favorite slow cooker meals? White Chicken Chili. Easy, affordable, and everyone likes it.

Want it spicier? Add chopped jalapeno.

1 onion, chopped
3 cloves garlic, chopped
4 oz can chopped green chilies
2 tsp cumin
1 tsp oregano
1 tsp cayenne pepper
29 oz chicken broth
45 oz white beans
3 c boneless, skinless chicken breasts
1 c shredded Monterey Jack cheese

Place chicken atop mixture for easier removal to shred.

  1. Combine all ingredients (except chicken and cheese) in a slow cooker and mix well.
  2. Place chicken breasts on top and press down slightly.
  3. Cook on low for 8 - 10 hours.
  4. 30 minutes before serving, remove chicken breasts and shred.
  5. Return chicken to slow cooker and mix together.

    I love my food chopper!

My youngest does not like the cheese (I should disown him, right?!), so I leave the cheese out of the slow cooker and folks add it onto their own bowls.

Don't forget the sour cream and tortilla chips!
Who's hungry?!

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