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.

Monday, October 31, 2016


4 cans (14.5-oz each) chicken broth
1 can (16-oz) navy beans, drained
1 onion, chopped
2 garlic cloves, minced
1 tbsp ground white pepper
1 tbsp dried oregano
1 tbsp ground cumin
1 tsp salt
1/4 tsp ground cloves
5 cups chopped cooked chicken
2 cans (4-oz each) chopped green chilies
1 cup water
8 flour tortillas
Monterey Jack Cheese for serving
Salsa for serving
Sour Cream for serving

In a crock pot or slow cooker, combine the chicken broth, beans, onion, garlic, pepper, oregao, cumin, salt, cloves, chicken, chilies and water. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

To serve, make 4 cuts in each tortilla toward the center but not cutting all the way through. Use tortillas to line serving bowls, overlapping edges. Ladle chili into the tortilla lined bowls. Top with the cheese, salsa, and sour cream, if desired. Serve immediately.

Yield: 8 servings

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