The start of another school year often means the start of hectic schedules. One way to stay ahead of the game -- and still feed your family a healthy homemade meal -- is by making use of a small appliance you probably received as a wedding gift: your crockpot.
The following is an easy crockpot recipe my family (including my 4-year-old son) enjoys. I got it from the Aug. 3, 2007, issue of all you magazine:
The following is an easy crockpot recipe my family (including my 4-year-old son) enjoys. I got it from the Aug. 3, 2007, issue of all you magazine:
White Bean Chicken Chili
2 15-oz. cans white beans, rinsed and drained
4 C. low-sodium chicken broth
1 T. vegetable oil
2 whole bone-in chicken breasts (3 lb.)
salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 4-oz. cans roasted green chilies, drained
1 T. ground cumin
1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, about 2 hours.
2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet; cook until brown, about 4 minutes. Turn and cook for 2 more minutes. Transfer to a plate; remove and discard skin. Drain all but 2 T. fat from skillet. Add onions and garlic; cook until softened, about 5 minutes. Add onion mixture, chilies, 1 C. water and cumin to slow cooker. Stir. Add chicken.
3. Cook on low for 6 hours, stirring twice. Remove 1 C. beans plus 1/1 C. liquid from slow cooker. Puree in blender and return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon in to individual bowls and serve. Serves 6.
4 C. low-sodium chicken broth
1 T. vegetable oil
2 whole bone-in chicken breasts (3 lb.)
salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 4-oz. cans roasted green chilies, drained
1 T. ground cumin
1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, about 2 hours.
2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet; cook until brown, about 4 minutes. Turn and cook for 2 more minutes. Transfer to a plate; remove and discard skin. Drain all but 2 T. fat from skillet. Add onions and garlic; cook until softened, about 5 minutes. Add onion mixture, chilies, 1 C. water and cumin to slow cooker. Stir. Add chicken.
3. Cook on low for 6 hours, stirring twice. Remove 1 C. beans plus 1/1 C. liquid from slow cooker. Puree in blender and return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon in to individual bowls and serve. Serves 6.
Note: I like my chili spicy, so I added some more cumin and a touch of curry powder to my bowl.
For another family favorite, visit me at my cooking blog:
Now it's your turn. Post one of your favorite crockpot recipes on to your blog. Then come back and tell us in the comment box when you've posted the recipe. If you don't have a blog, feel free to type up your recipe in the comment box.
Happy crockpot cooking!
9 comments:
Great idea! I'm ready for some new recipes - and I love the slow-cooker ones.
I love this as does well most of my family.
Sounds great! Here's a crock pot recipe I made this week. It was good! http://mommaroarskitchen.blogspot.com/
I was just saying I needed more crock pot recipes!
Thanks!
My favorite fast recipe- pita pizzas. So quick and easy it is amazing.
crock pot dishes are the best. i do a little bit of work in the morning and don't have to think about it again until dinner time. and in the summer, i don't have to heat up my kitchen even more by turning on the oven. thanks.
I LOVE chili and I like mine nice and spicy! I've tasted chicken chili, but never had a recipe, I gotta try this, thanks!
0:) Amber
Thanks for sharing the recipe. Sounds yummy!
I will post one a little later this afternoon.
This sounds good too
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