When you return from a week of being out of town, and have guests coming the next day for food, you are thankful for two things:

1.  A husband who will make a midnight, brain-dead, grocery run.

2.  A crockpot.

My friend, Diana, posted this recipe on her blog, I made some tweaks to it and here is the final product.  An empty crockpot (and I doubled the batch for my 6 qt crockpot).

Crockpot White Chicken Chili

1 whole chicken *I cooked one in the crockpot on high for 6 hours, just old bay seasoning and garlic powder), deboned

6 cans great northern beans *I drained and rinsed half of them, dumped the rest in as is

32 oz medium salsa

1 onion, chopped

1 T cumin *I would double this next time

2 t oregano

3/4 of a big block of sharp cheddar cheese, shredded

1 T chives, chopped

Cook on high for 4 hours.  Serve over greens, with chips, top with sour cream, more salsa and cheese.

This was yummy.  I would leave the chicken in slightly larger chunks.  And perfect for a semi-quick meal (or at least hands-off)

Make sure you check out Diana’s blog linked above for lots of great recipes!