September 22, 2017

Slow Cooker White Chicken Chili

I don't know about you, but I struggle when it comes to meal planning. For me, meal planning feels too restrictive. What if what I planned to make for dinner that day doesn't sound good? What about my leftovers? When will they get eaten?

Another thing I struggle with is wasting food- I hate to waste food! I hardly ever throw food out, I manage to find a way to use everything. On the rare occasion that something doesn't get eaten in time, we feed it to the chickens.

And, I only go grocery shopping twice a month. The exception to this rule is making a milk run (we only have one fridge).

At this point you might be scratching your head wondering what we eat. Honestly, we eat a lot of whole grains, lean meats and A LOT of fruits and vegetables.

On more than one occasion Andy has suggested that I should blog about what I make with "nothing" in the fridge. While it's a good idea, I'm not sure it would help very much, since what is in my fridge is probably different from what is in your fridge.  

I guess I should get back on track-- this post is supposed to be about chili. About a year ago my sister gave me an awesome chili recipe, I changed a few things in it, entered the chili in a couple of chili cook offs and won. Since it's chili season again I thought I would share the recipe with you.



Slow Cooker White Chicken Chili

Ingredients
1 Medium Yellow Onion, diced
4 Cloves Garlic, finely chopped
1.75-2 Pounds Boneless Skinless Chicken Thighs
2 (15 Ounce) White Beans, drained and rinsed
2 (15 Ounce) Cans Diced Tomatoes
2 (4 Ounce) Cans Green Chilies
1 1/2 Cups Chicken Broth
8 Ounces Neufchatel Cheese (found next to the cream cheese at the store)
1 Tablespoon Oregano Leaves
2 Teaspoons Ground Cumin
2 Teaspoons Chili Powder
1 Teaspoon Paprika
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
Chopped Cilantro, for topping
Shredded Cheese, for topping
Corn Tortilla Chips, for topping

Directions 
Place the onions and garlic on the bottom of your slow cooker. Place chicken on top in a single layer. Add the beans, tomatoes, chilies, chicken broth, neufchatel cheese, oregano, cumin, chili powder, paprika, salt and pepper and cover. Cook for 8-10 hours on low or until chicken is very tender. Remove chicken and shred with a fork. Once shredded stir the chicken back into the soup and season with salt and pepper as needed. Ladle into bowls and serve topped with cilantro, cheese and tortilla chips.  Serves 6-8

While the photos are not the prettiest, this chili is the tastiest! Your belly will thank you for eating it. I took some chili to my neighbors this evening and they came running outside asking for the recipe-- it's that good! Enjoy!

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