There were a number of requests for this recipe after our real food potluck last week, so here it is. There are a couple more recipes coming from that potluck, when I receive them I will post them!
Easy White Chicken Chili
Yields: 1 standard crockpot full of chili – about 8 meal-sized servings
- 4 white/yellow onions
- 1 small bunch celery
- 2 carrots
- 3 sweet bell peppers (pick your colors)
- 5 jalapenos (more if you are into that)
- 3 cloves garlic
- 2 lbs boneless chicken breast
- 4 16oz cans great northern beans, rinsed and drained
- 4 cups water
- 2 tsp salt
- 1 Tbsp cumin
- 1 Tbsp olive oil
Chop celery, onions, bell peppers and jalapenos. Heat olive oil in a large pot on medium-low heat. Add chopped veggies and cook until onions become translucent, stirring occasionally to prevent burning or sticking. Chop garlic and add to veggies, then transfer contents of the pot to your Crock-Pot. Add the chicken breasts and beans to the Crock-Pot, then add water, salt and cumin. Stir, cover, and cook on Low for 4-6 hours (or longer). After the chicken is cooked, pull it out, shred it with forks, and mix it back in.