I absolutely love to cook in the Crock Pot. There is something about throwing it all together in the morning and cooking all day that brings a little bit of joy to my life! The best part is when 6pm rolls around, dinner is usually ready without too much effort. It also makes the house smell good all day long!
It seems as though Tuesday ends up being the day of the week that I use the Crock Pot the most. So, recently I have been referring to Tuesday as Crock Pot Tuesday.
Today, I have White Chicken Chili in my Crock Pot. This has been one of our favorites around here for several years. I found this recipe in the Fix it And Forget It Cookbook, but I did change it up just a little. This recipe makes up a very large batch that does fill up my 6-7 quart Crock Pot.
White Chicken Chili
4-6 Whole Skinless Chicken Breasts cooked cut into chunks ( I boil mine)
2 chopped onions
4 garlic cloves, minced
4 (4oz) cans chopped green chilies
2 (4 oz) cans of diced jalapeno peppers
4 tsp Ground Cumin
3 tsp Dried Oregano
1/2 tsp Cayenne Pepper
1 tsp Salt
6 ( 1 Pound ) Cans of Navy Beans, Undrained
1 Can of Chicken broth
While Chicken is boiling, I mix everything into the Crock Pot except the Chicken Broth. When Chicken is ready I stir it in and then add the Chicken Broth. Cook on High for 4-6 hours.
I usually make up a batch of cornbread to serve along with it. Some of us stir in a little bit of shredded cheese into our chili. Some prefer Mozzarella and some use Colby Jack. We also enjoy a dollop of sour cream and some tortilla chips to dip in the chili.
While this would be perfect on a very cold winter evening, we also enjoy it the rest of the year as well. It is so easy to prepare and is very yummy!