Recipe: Crock Pot White Chicken Chili

A week ago, I was cruising around on my bike in shorts & short sleeves in 70 degree weather. Today? Ice. Just when I thought that maybe we'd get through the whole winter with no wintery precipitation and that we were moving on to spring, here it is. A really not fun combination of freezing rain, sleet, snow, and ice.

But at least I was ready for it. Grocery shopping done, heat turned on, Bean boots by the door, & this recipe simmering away in the crock pot yesterday afternoon. My mom shared this recipe with me and we adapted it so that it could cook in a crock pot all day rather than on the stove just before supper time.

This recipe is definitely going to be something that I make a lot more! It was so good. Add in a side of cornbread and you've got a fantastic meal. It made last night's nasty, cold weather a little more bearable.

Crockpot White Chicken Chili

Ingredients

1 package of chicken

4 cups of chicken broth

1 onion, diced

2 tbsp of minced garlic

1 tsp chili powder

2 tsp cumin

1 tsp cayenne pepper

1/2 tsp oregano

1 tsp salt

1/2 tsp red pepper flakes {if you like it hot! otherwise, leave these out}

3 cans great northern beans, rinsed & drained

1 jalapeno pepper, diced {I used 2}

Mexican cheese blend*

Sour cream*

Cilantro*

*optional ingredients

Directions

1. Add your chicken broth, onion, garlic, chili powder, cumin, cayenne pepper, oregano, and salt to your crock pot. Stir everything up.

2. Add in the chicken {make sure it's covered - add more chicken broth if necessary} and cook on low until chicken is done, about 4-5 hours.

3. Shred chicken and add back to the crockpot with the great northern beans and jalapeno pepper. Cook on high for 15-20 minutes.

4. Serve with shredded Mexican cheese blend, sour cream, and/or cilantro.

5. Enjoy!

The first time I made this was the other weekend when Patrick came to visit for the night. I didn't even bother with taking pictures {I was too focused on getting the stuff in the crock pot quickly so I could get going with my post-lunch nap!} and we gobbled it up so fast it wasn't even worth taking pictures of the final product.

So... "had" to make it again!

It was even better the second time, and the leftovers are amazing as well. Anything that makes good leftovers or is easy to freeze is a perfect recipe in my book. The problem with this recipe though is that I never remember to freeze any because I'm too busy enjoying every last drop of it when it's fresh!

Also, can we talk about this? I went to measure out minced onion for this recipe and found this on the label:

Coincidence?