Happy Monday! For a lot of families out there today is the first day of school. I imagine that the first week is kinda hectic getting back into the routine of things after summer break. Hopefully, you can use this slower cooker recipe to make dinner easier one night this week.
Growing up we didn’t live in a slower cooker/crock pot type household. The device only came out on holidays really to keep a dip warm or little smokies. So I never was a slow cooker person, when I started cooking. It felt like cheating to throw stuff in a crock pot and let it do all the work. I wanted to be involved in every step of creating the meal. But then I graduated college, started a real job, and became a real adult. The slower cooker started to make more appearances in my life.
I now own two of them. And they make dinner about once a week. It’s honestly a nice break. I give it ten minutes in the morning, and it does it’s thing the rest of the day. I go about my day, knowing that we have a healthy, satisfying meal ready whenever we get home.
I try my best to plan it to where I pull out the slow cooker on a day I think we might be late getting home, or a day that I feel like I’m going to be slammed at work and not want to bother cooking. Which are days we all have. It makes my life easier, and we still eat something good for us. Not take out, frozen dinners with mysterious ingredients, or box meals.
And what is better than leftovers for lunch?? That’s really the best part.
Another slow cooker thing I do to make things more efficient is doing shredded meat of different kinds to use in different meals and for lunches throughout the week. I have one of those coming to the blog soon with ideas of how to incorporate the meat in different ways.
But first: Green Chicken White Chili!
White chili is amazing. Better actually then regular chili if you ask me. This version of mine uses salsa verde as the ‘green’ part, and adds so much flavor. It’s amazing.
We ate it for dinner, saved some for my lunch the next day and froze the rest to pull out one night for dinner next month when I’m getting home later and my husband has to figure dinner out. Trying to make that easier on him! I’m already looking forward to eating this again. I can’t even wait.
Green Chicken, White Chili
slow Cooker/Crock Pot
3 Chicken Breasts (boneless, skinless)
1 tsp salt
½ tsp black pepper
¼ tsp onion powder
¼ tsp garlic powder
½ tsp dried cilantro
1 tsp chili powder
½ tsp cumin
2 cups Salsa Verde (homemade or store bought)
2 limes (juiced)
Small yellow onion diced
4 garlic cloves minced
1 diced jalapeño
2 cans (15 oz cans) cannellini beans – drained
2 cups chicken broth
To the slow cooker add the onion, garlic, jalapeno then the chicken breast. Top with the seasonings, the beans, lime juice, salsa Verde, and the chicken broth.
Cook on low for 8 hours.
When done, remove the chicken breasts. Shred with two forks and then return to the chili in the slow cooker for 30 more minutes.
To serve garnish with fresh cilantro, lime juice and cheese, if desired.