Lately, the slow cooker / crock pot has become one of my most used kitchen appliances. Actually, it comes in close second, only to be beat by my dishwasher.
I find my day to be very hectic and unpredictable now that we have a baby. And after several weeks (months) of eating take out or cereal for dinner, I discovered that if I am able to find 10, maybe 15 minutes in the morning to throw something in the crock pot, then we can have a nice, healthy meal.
About a week ago, I made White Chicken Chili in the crock pot / slow cooker. I've made it before, but never in the crockpot.
After a conversation with my cousin, I decided to try it.
Here's what I used:
boneless, skinless chicken breast (at least 3)
15 oz can of black beans, partially drained
15 oz can of white beans, partially drained
McCormick's White Chicken Chili seasoning packet*
red bell pepper, chopped
15 oz can of whole corn, drained
water (use 1/4 cup less than suggested on seasoning packet)
Place chicken in crock pot. Add beans, seasoning packet and water. Cover and cook on low setting for 2 hours.
Add peppers, onions, and corn.
Cook for another 2 hours.
Test chicken, it should be able to be shredded at this point, if not let cook a bit longer.
Shred chicken in a separate bowl, and add back to the crockpot. Stir and continue cooking for 2-4 more hours.
Serve over white or brown rice.
*Note: I really liked the way this turned out. But after adding all of the extra stuff not specified on the package, it kind of tasted a bit mild. We like a little more spice to our chilis. Next time, I will use 2 packets.
The mild flavor worked well when we used the leftover chili as filling for enchiladas!
Katie at Kitchen Stewardship is hosting October Fest Carnival of Super Foods. October 1st is BEAN DAY! You can see this recipe there!