Monday morning was brisk! I even spied a bit of frost peaking out from under a few leaves. The dog loves it! When it’s time for a walk he hits the sidewalk and shakes his whole body as if to say, now this is what I’m talking about! He buries his head in the leaves and tall grasses and runs his nose through our neighbors yard like he’s looking for acorns! He’s so happy!
So I’m not sure what did it, though I’m thinking it was the frost, but I decided it was time to dig out my crockpot and make my favorite chili. It always makes me happy to have a meal in the slow-cooker, simmering. It’s a great day when I come home to a house filled with the aroma of something savory and delicious – and dinner’s good to go! Now that’s what I’m talking about!
I love this recipe. I discovered it at Weekly Bite, one of my favorite blogs. Estela is a Registered Dietitian living in Southern California and her blog is a beautiful celebration of food, life and motherhood! Of course, living where she does, she’ll probably dodge the frost experience this year – lucky girl! You can visit Estela at http://www.weeklybite.com.
Thanks Estela for the great recipe!
Crockpot White Chicken Chili
- 1.5 lbs chicken thighs (bone in w/skin)
- 2 cups water
- 1 small white onion, chopped
- 2 cloves of garlic, chopped
- 2 tsp dried oregano
- 1 tsp salt (most to taste once soup is done)
- 1 tsp pepper
- 1.5 tsp cumin
- 2 cups frozen corn
- 2 4oz cans chopped green chili’s
- 1 14oz can white kidney beans (drained and rinsed)
- 1 14oz can white northern beans (drained and rinsed)
- 1.5 cups light sour cream
- fresh cilantro (optional)
- cheddar cheese, grated (optional)
- Turn your crockpot to low heat for 9 hours of cooking, or high heat for 4 hours of cooking.
- To your crockpot, add chicken thighs, water, onion, garlic, oregano, salt, pepper, and cumin. Make sure lid is on tightly and cook either on high for 4 hours, or on low for 9 hours.
- Remove chicken from the pot. Carefully remove skin and shred chicken from the bone.
- Add the chicken, corn, green chili’s, beans, and sour cream to your crockpot. Stir to combine all ingredients and cook on high for an additional 30 minutes or until chili is heated through.
- Garnish with chopped cilantro and grated cheddar cheese as desired.
Prep Notes: I’ve made this chili both with bone-in and boneless chicken thighs and it’s been great every time! Also, cooking times may vary.
Recipe From, Weekly Bite Food and Lifestyle Blog