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!