Guess what? It’s still super cold here in Wisconsin and it’s going to be for quite a while still! The good news is that you can still get a lot of good use out of your slow cooker. Pinterest recently sent me an email with a ton of great boards for slow cooker meals.
I still regularly make the White Chicken Chili (see recipe below) and Vegetarian Chili from monthly department lunches (see previous post Crock Pot Fridays). We haven’t done those for awhile and we should resume them!
White Chicken Chili
- 1 1/4 lbs boneless skinless chicken
- 2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
- 1 (15 ounce) can hominy or 1 (15 ounce) can white corn
- 1 (1 1/4 ounce) envelope taco seasoning
- 1 (4 1/2 ounce) can of chopped green chilies
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (14 ounce) can chicken broth
- 1/2 cup sour cream
- Chopped green onion (optional)
- Monterey jack cheese (optional)
Directions:
- Place chicken in a 4 quart slow cooker.
- Top with beans and corn.
- In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
- Cover and cook on low for 8 to 10 hours.
- Before serving, stir gently to break up chicken, and then stir in the sour cream.
- Serve topped with green onions and jack cheese, if desired.
Haven’t checked out Pinterest yet? It’s full of ideas (some great – some not so great). But be warned, you might get sucked into it and spend too much time pinning and not enough time doing.
Feel free to follow me on Pinterest! I have some good recipes pinned (and some unhealthy recipes – just indulge responsibly).
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