Crock Pot Crazy Part 2: White Chicken Chili

On Friday night, the sister missionaries called me and asked if I was willing to make lunch for General Conference at the church between sessions on Sunday. I knew what I wanted to make! I've had this recipe in various permutations, and this one was pretty delicious. 

White Chicken Chili

2 pound boneless, skinless chicken breasts 
2 med onion chopped 
3 tsp garlic powder or 4 cloves fresh garlic minced
4 cans great northern beans, rinsed and drained
24 oz chicken broth
4-6 cans chopped green chilies
2-4 tsp salt
2 tsp cumin
2 tsp dried oregano
1 tsp pepper
1/4-1/2 tsp cayenne pepper
2 cup sour cream
1 cup whipping cream
1 cup shredded pepper jack cheese 

In a slow cooker (mine is 7 quarts) place chicken breasts (fresh or frozen) add chopped onion, garlic, beans, green chilies  chicken broth and all spices. Do not add sour cream or whipping cream. Stir the mixture around a bit to incorporate dry spices. Cook on low for 5-7 hours. Remove chicken to cutting board and shred into bite size pieces. Stir back into slow cooker. In small bowl whisk together sour cream and whipping cream until smooth. Whisk the cream mixture into the crock pot with other ingredients. Let the soup cook until heated through. Right before serving stir in shredded cheese. 

This is YUMMY (Probably partially because of the cream, let's be honest here). But it was great! I stuck it in the crock pot, went and watched the morning session, shredded the chicken, added the cream, and Yum! Everyone asked for the recipe. 

Veggie filled Chili in Italian Bread Bowls

Today when Rachel and I went to go get "just apples" at the grocery store, I decided that I really wanted to make chili because it was just that kind of a day. I called mom and got an ingredients list, then called later for directions, I would say based on the people who ate it up, it was delicious!

So here are the very broad instructions for a veggie filled chili:

3 carrots

half a stalk of celery (like 5 or 6 sticks)

2 onions

1/2 head of cabbage (which I added because I had some in my fridge)

Lots of Chili Powder- think 10 Tbsp

1 Tbsp Oregano

1 Tbsp Cumin

some paprika

salt and pepper

2 lbs (?) beef (I used whatever was cheapest at the store) cubed

4 cups water

4 bullion cubes (I only had chicken, so that's what I used...)

2 cans black beans

1 can tomatoes

Chop the Onions, put them in your pot and cook till they're caramelized. Add 2 chopped carrots and all but one chopped celery stalk. Cook those for a while till they get soft. Then add the spices (ok, so the chili powder, mom said to add 10 Tbsp, but I only stole maybe 3 or 4 from Rachel's house, but more would have been good, I think), the water and the beef (you can also brown the beef, but I skipped that part). That's where I added the cabbage too. Let this cook for a while (like 2 hours or so) on a med-low temp. Then about 20 minutes before you want to eat, add the can of tomatoes, and the cans of beans (drained).

Serve in these yummy bread bowls:


Yeild: makes 8 servings


Ingredients: 
2 1/2 cups warm water
2 (1/4-oz) envelopes active dry yeast
2 tsp salt
2 Tbsp Vegetable oil
7 cups flour
1 Tbsp cornmeal (I'm pretty sure I didn't have this and it worked just fine.)

1 Egg white
1 Tbsp water
Stir together 2 1/2 cups water and yeast in a large bowl. Let stand 5 min. Stir in salt and oil
Add flour gradually, beating at medium speed w/ an electric mixer till soft dough forms.
Turn dough out onto a flowered surface; knead till smooth and elastic (4-6 minutes). Place in a lightly greased bowl turning to grease top. Cover and let rise in a warm place (85*), free from drafts, 35 min or till doubled.
Punch dough down and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled w/ cornmeal.
Cover and let rise again 35 min, or till doubled.
Stir together egg white and 1 tbsp water, brush over loaves.
Bake at 400* for 15 minutes. Brush with remaining egg mixture and bake 10 to 15 more minutes or till golden. Cool on wire racks.
Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4 inch shells.
Fill bread bowls w/ hot soup and serve immediately!