Wednesday, February 6, 2013

Crock-Pot White Bean Chicken Chili

Me + Chili = Best Friends for LIFE!  Okay, that may sound a bit weird, but seriously, I love chili!  It's one of my ultimate favorite dishes.  I can honestly eat it at any time during the day, any day of the week, in ANY weather!  When I learned how to make it myself (thanks to my mom), I had no reason to continue to settle for Stagg's canned versions.  I particularly enjoyed their chicken chili, though - which, for some reason, isn't as popular as their other varieties & can sometimes be hard to find.  But, now that I know how to create my own, both my stomach & my pocketbook thank me! 

This isn't your ordinary Chicken Chili, that you may eat over rice - if that's your kind of thing.  This version tastes best topped with a dollop of Sour Cream (yes, I did just say "dollop"), and tortilla strips!  And since it can be cooked in your crock-pot, it's basically fool proof!!!  Go on, give it a try!  Even you non-cookers can hook this one up!

(Recipe adapted from / Serves 5

  • 3 cups chopped Chicken Breasts (cooked or uncooked are both fine) -- works great with leftovers!
  • 1/2 cup Onion, chopped
  • 2 cloves Garlic
  • 1/2 tsp Dried Oregano Leaves
  • 1 tsp Ground Cumin
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Red Rooster Hot Sauce
  • 1 can 100% Fat Free Chicken Broth (add extra 1/2 - 1 can if you like yours a little soupy)
  • 1 medium White Corn, uncooked & kernels removed (about 1 1/4 cup of kernels)
  • 1 can (15 oz) Great Northern Beans, drained & rinsed
  • Ground Pepper, to taste

1.  Add all ingredients (except the beans) to the crock-pot and mix until well blended

2.  Cook on LOW for 5 to 6 hours (or until tender - chicken should easily shred with fork)
3.  Add pepper, to taste 
4.  Add 1 can of drained, rinsed Great Northern Beans

5.  Cook for an additional 30-45 minutes
    6.  Serve with your choice of topping(s):  Sour Cream, Guacamole, Tortilla Strips/Chips
This recipe was a HIT with my 5 year old!  She asked for seconds!  I will undoubtedly be making this again. :-)

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