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!