Crock-Pot White Chicken ChiliBy KerryAnn
Recipes calling for already cooked chicken are wonderful to use up your leftover meat from a roasted chicken. They don’t need a long cooking time, so they’re great for days when you need to put something in the crock-pot in the afternoon for a quick dinner.
If you use the Menu Mailer, you’ll see we have a weekly soup and we do some prep-work before the week begins. This cuts down on the amount of time you spend in the kitchen and the number of dishes you wash during the week. Because many hot meals call for sauteed onion, carrots and celery, we do all of what is needed for the week in one pot and freeze individual portions for meals. We then make that week’s soup in the same pot. It saves you time, dishes and it keeps produce from going bad before you can use it up.
In this recipe, due to the short cooking time you will want to pre-cook the veggies. If you do not, the onions will still be slightly crispy and your kids might reject the dish due to the texture. If you don’t want to pre-cook and bag your carrots, onion and celery when you come home from the store, be sure to saute it until tender before starting this dish.
From the Menu Mailer
Hands-on: 10 minutes
Hands-off: 3 hours
3 cups cooked cannellini beans
2 Tbs coconut oil, butter, schmaltz or ghee
1 portion pre-cooked veggies (or 1 onion, 2 carrots and 2 celery, diced and sauteed until tender)
1 jalapeno pepper, seeded and chopped, optional
2 or more cups cooked, leftover chicken
3 cups chicken stock
3 cloves garlic, pressed
2 tsp oregano
1 tsp salt
1 tsp cumin
¼ tsp pepper
Shredded cheddar cheese or sour cream, optional
Place the beans, oil, prepped veggies, jalapeno, chicken, stock, garlic and spices into a crock-pot and stir thoroughly. Cover and cook on low for 3 hours. Stir again thoroughly before serving.
Serve topped with sour cream or cheese if desired with bread or cornbread on the side.
This post is part of Melt in Your Mouth Monday.
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