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.

Saturday, August 30, 2014


1/2 lb dried Great Northern Beans
1 lb boneless skinless chicken breasts
1 small onion, chopped
3 cups chicken broth
1 tbsp seeded and chopped jalapeno pepper
1 1/4 tsp ground cumin
1/2 tsp tsp ground oregano
1/2 tsp garlic powder
1 tomato chopped for garnish, optional
4 oz shredded Mexican cheese for garnish, optional
1/4 cup chopped fresh cilantro for garnish, optional

Place beans in a large bowl and completely cover + 1-inch water; let stand overnight. Drain and rinse beans.

In a slow cooker, combine the beans, chicken, onion, broth, jalapeno, cumin, oregano, and garlic powder. (Whether or not you add salt will depend on how salty the chicken broth is - suit your taste.).

Place lid on cooker and cook on high for 4 hours or on low for 8 hours.

Remove chicken to a cutting board and shred with 2 knives or forks; return to the cooker and stir into the chili.

To serve, dip chili into bowls and sprinkle your choice of the garnishes on the top.

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