I always breathe a sigh of relief when January ends and February begins. For some reason, February marks the beginning of the END of winter. It’s not really true, since we can have snowstorms in mid-March around here, but I’m clinging to whatever half-truth helps me get out of bed in the morning.
When it’s gone, the only thing I miss about winter is a steaming bowl of hot soup or chili. One of our favorite recipes to make when the air is cold and the skies are gray, is White Chicken Chili.
Not only does it warm us up, the recipe is E-A-S-Y. Can you handle throwing a few ingredients into a crockpot, putting the lid on top, and turning it on? I thought so.
(The hardest part is the waiting.)
3 lbs. boneless, skinless chicken breasts, rinsed and trimmed of fat
5 (14.5 oz.) cans of cannellini beans, rinsed
1 1/2 teaspoons cumin
1 t. oregano
3 garlic cloves, pressed
1 (4.5 oz.) can diced green chiles
6 – 7 cups chicken broth
Place the chicken breast into the bottom of the crock pot; sprinkle with salt and pepper. Pour beans over the chicken. Next, add the cumin, oregano, garlic, and green chiles to the pot.
Pour the chicken broth over the beans and spices.
Cook on HIGH for 4 hours. (You could also cook it on LOW for 8 hours.)
After 4 hours, scoop out the chicken pieces with a ladle and place them on a cutting board. (Make sure they are no longer PINK; if they are, throw them back in the crock pot to cook a little longer.)
Shred the chicken. The meat will be tender and easy to shred with two forks.
Before I put the chicken back in the pot, I scoop out 3-4 cups of beans into a food processor. Mix in a little liquid and pulse until the mixture is smooth and creamy.
This step will make your chili creamy without adding extra fat like sour cream or half and half (though you can certainly do that if you want).
Pour the bean mixture back into the pot as well as the shredded chicken. Stir until mixed together.
That’s it! I told you it was E-A-S-Y. I like to serve the chili with different toppings like crushed tortillas chips, shredded cheese, cilantro, tomatoes, green onions, and a squeeze of lime.
So long, January. We’re celebrating with a big bowl of white chicken chili!
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