I think we all know it is cold out there this week. I have lived in the south my entire life, so when I see single digits and negative wind chills…well, I just don’t comprehend that. Yes, I know it is much, much colder elsewhere, but I think we can all agree that, no matter who we are or where we’re at, we’re facing much colder temperatures than we are used to handling. I think we can all agree that it’s cold out there. And I think we can all agree that a nice bowl of warm deliciousness sounds pretty darn good.
Every year on Christmas Eve we enjoy one of my favorite bowls of warm deliciousness – Crock Pot White Chicken Chili. I always make it because it makes a lot, tastes fabulous, and takes all of ten minutes to toss together. I didn’t plan to post this recipe, which you can evidence from the fact that the only photo will be a crummy one from Instagram, but this weather (and quite a few of you via Facebook and Instagram and Twitter comments even weeks later) called for it. So here it is. Perfect timing too, I say.
Crock Pot White Chicken Chili
Prep Time: 10 minutes
Cook Time: low for 7-8 hours or high for 3-4 hours in the crock pot
- 1.5 pounds chicken breast
- 2 large zucchini
- 1 bell pepper (I generally use green in this recipe)
- 1 yellow onion
- 1 can black eyed peas
- 2 cans Great Northern or cannellini beans
- 1 can Rotel (or diced tomatoes if prefer less spice)
- optional extra can of diced green chilies if like even more spice
- 3 cups low sodium chicken broth
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon pepper (red or black)
- 3 cups fresh spinach
Instructions: Chop the chicken breast, zucchini, bell pepper, and onion into one inch chunks. Place in slow cooker. Drain and rinse all beans; add to slow cooker. Pour Rotel, chicken broth, and green chilies (if using) over the chicken, vegetables, and beans. Add seasonings. Stir to evenly distribute. Place on slow cooker cover and cook on low for 7-8 hours or on high for 3-4 hours. A few minutes before serving, stir in the fresh spinach and allow it to wilt. Serve with shredded cheese, sour cream, or whatever other toppings you may desire. Straight up tastes fabulous, as well!
Like I said, not the most fancy recipe post but it is a good recipe. I hope you enjoy it should you decide to try it! And again, please excuse the all too fabulous picture. There’s a reason I don’t do food blogging. Ha!
What’s your favorite meal to warm up with when it is cold outside?