November 27, 2016

Recipe: White Chicken Powerhouse Chili

If you’ve been reading here for a while, you know that I will use a recipe once and then I’ll go off onto my own beaten path and create my own version of it. I will likely taste it along the way and add ingredients or spices to adjust it accordingly.
This recipe, however, came from the origination of me and whatever I had on hand. No recipe, even from memory, to recall from memory and guide my ingredients.
My kids LOVED this too. It was a family meal after we drove to a Christmas tree farm and cut down a tree, then decorated the house- inside and outside- for Christmas, and naturally watched some football. So basically it was an easy and healthy crock pot dinner after having the best day ever.
1 lbs. uncooked, raw skinless, boneless chicken breast
1 small can of diced tomatoes
1-2 chicken low sodium bouillon cubes (*your preference. I added one in the beginning, then after tasting it I added another one)
1 T. oregano
3 c. water
1/2 c. red onion, chopped
3/4 t. minced garlic
1 can white cannellini beans, drained and rinsed
1 1/2-2 cups of brown rice or quinoa- already cooked. (I used a quinoa, rice and flax seed blend found HERE– just dump the package in)
Start with the chicken first, but put everything into the crock pot (*depending how many bouillon cubes you start with). Cook on high for 3 hrs or 6-7 hours on low. 30 minutes before serving, shred the chicken and return it to the pot.
Optional: Sprinkle with cheese and/or a dollop of sour cream
So good. I even had it the next day for lunch. Enjoy!

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