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Thursday, October 29, 2009

Crock Pot White Chicken Chili

I found tonight's recipe on a Weight Watcher's board a while back, and since today's schedule was pretty busy I was definitely looking forward to an easy crock pot meal (even though I'm still in the market for a better crock pot). Surprisingly, I've never made chili, ever, and I've never even had white chili to my knowledge so I have no basis for comparison. This recipe was a jif to put together, the hardest part was shredding the chicken, and we all know how difficult it is to shred chicken cooked in a crock pot! We all really liked this, except for the fact that I added too much lime juice since I was eyeballing it (ever notice how I always mess something up? This is the basis for my blog, to become better at cooking, haha). Overlooking the tanginess, this was really good, and very good for you! I used half chicken thighs and half breasts since I was low on both, and I definitely preferred the thighs since it turned out more tender and flavorful. But use what you have on hand! And toss it in frozen, thats the beauty of using a crock pot - it takes a whole 5 minutes to put together an all-day, home cooked meal for you family, and all in one dish. Can't get better than that :)

Crock Pot White Chicken Chili

1 1/2 pounds boneless, skinless chicken thighs or breasts
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can chicken broth
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon red pepper sauce, such as Tabasco
2 cans Great Northern beans, rinsed and drained
1 can white shoepeg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Place the first eight ingredients (through red pepper sauce) in crockpot for 4-5 hours on low, or until chicken is done. Remove and shred chicken. Return chicken to crockpot. Add remaining ingredients to crockpot; cover and cook on low for 15 to 20 minutes, or until beans and corn are hot.

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