Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, April 22, 2014


It is recommended by some that you add a cup of water if you will gone and leave this cooking for 8 hours. I wouldn't know as I have never made it. I don't eat chicken and don't care for white chili. I am posting this for those of you who request chicken recipes. This was given to me by someone to post here.

1/2 lb dried Great Northern Beans
1 lb boneless skinless chicken breast halves
1 small onion, chopped
3 cups chicken broth
1 tbsp chopped jalapeno pepper (2 tbsp if you like spicy)
1 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp garlic powder
1 chopped tomato for garnish, if desired
4 oz Mexican cheese blend for topping, if desired
Fresh chopped cilantro for garnish, if desired

Place beans in a large bowl and cover (a lot) with water. Allow beans to soak overnight or for at least 8 hours. Drain beans and rinse.

Combine the beans, chicken, onion, broth, water (if using), jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker or crock pot. Place lid on cooker and cook on high for 4 hours or on low for 8 hours.

Remove chicken from cooker and place on cutting board; shred using two forks and return to the cooker.

Spoon chili into serving bowls and garnish with any combination of tomato, cheese, and cilantro that you desire.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.