Slow cooker recipes are perfect for busy days. This White Chili with Chicken recipe was made in my vintage Crock Pot and served with homemade cornbread.
Things have once again gotten really busy! This time it isn’t the holidays but rather it is work. Many of you who are bloggers know that for the past couple of years, I’ve been doing work as a campaign leader because you’ve worked with me on campaigns. Well, I just took on a campaign involves a large number of bloggers over a very short period of time. Call me crazy (and you might be right) but taking it on has more to do with the fact that we bought a car recently and the thought of making a car payment than anything. When things get busy, family life still goes on. Everyone needs clean clothes, dishes need to be washed and everyone needs to eat. So, I pulled out my Crock Pot and made White Chili with Chicken! It cooked all day yesterday while I worked.
Meet my vintage Crock Pot. I believe we received this as a wedding gift 19 years ago and it still works great. I was going to use my red Crock Pot that you’ve seen in many of my slow cooker blog posts, but when I pulled it out I noticed that there was a crack along the bottom of the stoneware piece. So, out came the trusty green Crock Pot!
To make the White Chicken Chili, melt 3 tablespoons of butter in a large saucepan. Add minced garlic, dried chopped onion, diced green chilies, cumin, chili powder, oregano, pepper and salt. Cook for a couple of minutes. Stir in flour and cook for a couple of minutes while stirring. The mixture will clump together. Stir in chicken broth until the flour mixture has dissolved and then stir in the milk.
Put thawed, boneless, skinless chicken breasts in the bottom of the slow cooker, top with a can of drained super sweet white corn, and 2 cans of drained and rinsed great northern beans. Pour the broth over all of it and cook on high for 6-8 hours. After about 5 hours, cut the chicken into bite sized pieces and return to the Crock Pot.
To go along with the white chili, I made some of this Cinnamon Sugar Cornbread.
I topped the white chili with shredded Monterey Jack cheese and cilantro. I put the leftovers into small containers in the freezer so that I can warm it up for lunch!