Thursday, February 23, 2012

Another Hot Dish!

The boy is a little, um, set in his ways when it comes to food.  We could alternate pizza, Taco Bell, meatloaf and chinese takeout week in and week out, and I wouldn't hear the slightest whimper of dissatisfaction.  Not that I don't love (and love hard) all those things.... but I also love not needing to take the arms off of my chair at work to be able to sit in it.  

This recipe took some convincing.  Like several months of convincing.  And my success in convincing the boy to let me make it was only solidified by my offer to spring for pizza if it turned out crappy.   My bank card was spared - it turned out absolutely delicious.  And it's made in a slow cooker.  Dinner that makes itself while I have a glass of wine?  WIN.

White Bean Chicken Chili

  • 1 pkg boneless skinless chicken breast, raw & cubed into bite size pieces
  • 1 small onion, diced
  • 2-3 cloves minced garlic
  • 2 cans chicken broth (I only add 1 to start)
  • 1 small can chopped green chiles
  • 1 can corn
  • 2 cans Great Northern beans, drained and rinsed
  • 1 tsp ground coriander
  • 1 1/2 tsp ground cayenne
  • 2 tsp ground cumin
  • salt and pepper to taste
Throw it all in your slow cooker and stir to combine.  That's it.  Really.  Cook on low for 6 hrs or on high for 2-3 (or until the chicken is cooked through).  You can add more spices at the end if you want to kick it up, and you can also thin it out with more broth or thicken it up with a slurry (whisk in a couple spoons of flour into remaining broth, stir into chili and let simmer for another 10-15 mins). 

Garnish with sour cream, shredded cheese, diced tomatoes and scallions.  

You're welcome.


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