Crock-Pot White Chicken Chili
By
Recipes calling for already cooked chicken are wonderful to use up your leftover meat from a roasted chicken. They don’t need a long cooking time, so they’re great for days when you need to put something in the crock-pot in the afternoon for a quick dinner.
If you use the Menu Mailer, you’ll see we have a weekly soup and we do some prep-work before the week begins. This cuts down on the amount of time you spend in the kitchen and the number of dishes you wash during the week. Because many hot meals call for sauteed onion, carrots and celery, we do all of what is needed for the week in one pot and freeze individual portions for meals. We then make that week’s soup in the same pot. It saves you time, dishes and it keeps produce from going bad before you can use it up.
In this recipe, due to the short cooking time you will want to pre-cook the veggies. If you do not, the onions will still be slightly crispy and your kids might reject the dish due to the texture. If you don’t want to pre-cook and bag your carrots, onion and celery when you come home from the store, be sure to saute it until tender before starting this dish.
From the Menu Mailer
Hands-on: 10 minutes
Hands-off: 3 hours
3 cups cooked cannellini beans
2 Tbs coconut oil, butter, schmaltz or ghee
1 portion pre-cooked veggies (or 1 onion, 2 carrots and 2 celery, diced and sauteed until tender)
1 jalapeno pepper, seeded and chopped, optional
2 or more cups cooked, leftover chicken
3 cups chicken stock
3 cloves garlic, pressed
2 tsp oregano
1 tsp salt
1 tsp cumin
¼ tsp pepper
Shredded cheddar cheese or sour cream, optional
Place the beans, oil, prepped veggies, jalapeno, chicken, stock, garlic and spices into a crock-pot and stir thoroughly. Cover and cook on low for 3 hours. Stir again thoroughly before serving.
Serve topped with sour cream or cheese if desired with bread or cornbread on the side.
This post is part of Melt in Your Mouth Monday.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
