Slow cookin’ 101.

After some crazy days of job training, studying for SCIP certifications, writing papers, and trying to breathe, I had a second to sit back and unwind a bit from all the madness.

I turned to my trusty CrockPot and made some dinner and a little dessert for my boyfriend and I. Today’s recipe, Slow Cooker Creamy White Chicken Chili. I found this recipe on Pinterest, of course, and could not resist. It just sounded soooo good. Plus, the weather has been quite cool, so what better to eat than a nice, hot bowl of chili?!

I got everything I needed for this recipe (not including the chicken, I already had some of that in the fridge) for $17! You can’t beat it. Check out the recipe below.

I also put together some brownies with Resee’s peanut butter cups. What more could you want out of life, honestly? And then I wonder why I can’t seem to lose any weight as fast as I’d like.

brownies

Slow Cooker Creamy White Chicken Chili

  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours, 5 minutes
  • Servings: 6 servings

Ingredients:

  • 1 lb boneless, skinless chicken breasts, trimmed of excess fat
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 24oz can low sodium chicken broth
  • 2 15oz cans great Northern beans, drained and rinsed
  • 2 4oz cans diced green chiles
  • 1 15oz can whole kernel corn, drained
  • 1 tsp talk
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro, chopped
  • 4oz reduced fat cream cheese, softened
  • 1/4 cup half and half

Toppings

  • Sliced jalapeños
  • Sliced avocados
  • Dollop of sour cream
  • Minced fresh cilantro
  • Tortilla strips
  • Shredded Monterey jack or Mexican cheese

Instructions:

  1. Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, cilantro. Stir.
  3. Cover and cook on LOW for 8 hours, or on HIGH for 3-4 hours.
  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
  5. Add cream cheese and half and half. Stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  6. Stir well and serve with desired toppings.

Enjoy! xoxo.

 

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