Recipes

[HonnyBrown]

On 9/13/2014 VaBelle35 said:

I made this today and it is super easy and delish.

I used boneless, skinless organic chicken breasts and poached them in bottled water for 20 minutes. After they cooled a bit, I chopped them up into small cubes and seasoned it with a bit of salt.

I saved the poaching liquid in case I wanted to use it in place of the broth, but I ended up not needing it.

It makes 7.5 cups of chili. Freezes fine. I used Amy's Organic Mild Salsa and Cabot 50% Pepper Jack cheese. When I use low fat cheese, I always use a slow cooker bag because low fat cheese is a beast to clean up.

My version came to 266 Cal per cup.

VaBelle (or anyone), why do you need to cook the chicken before putting it in the crock pot for 4 hours?

[debcakes]

I do not precook. Cooking in the slow cooker poaches them and I can shred the meat before serving.

[birkin baby]

Seems like this might be in heavy rotation at my house this fall and winter.

[VaBelle35]

On 9/17/2014 HonnyBrown said:

On 9/13/2014 VaBelle35 said:

I made this today and it is super easy and delish.

I used boneless, skinless organic chicken breasts and poached them in bottled water for 20 minutes. After they cooled a bit, I chopped them up into small cubes and seasoned it with a bit of salt.

I saved the poaching liquid in case I wanted to use it in place of the broth, but I ended up not needing it.

It makes 7.5 cups of chili. Freezes fine. I used Amy's Organic Mild Salsa and Cabot 50% Pepper Jack cheese. When I use low fat cheese, I always use a slow cooker bag because low fat cheese is a beast to clean up.

My version came to 266 Cal per cup.

VaBelle (or anyone), why do you need to cook the chicken before putting it in the crock pot for 4 hours?

From the comments, he was saying that dairy doesn't do well for more than 4 hours on low in the crock pot and since chicken needs more cooking time than 4 hours, I'm guessing that's the reason. It's safer to use pre-cooked chicken, but you can always try it and see if it works. Worst case, you nuke it after the 4 hours to make sure the chicken is cooked through.

[HonnyBrown]

Thanks debcakes and Va!

VaBelle, I like your lighter substitutions. That can be challenging.

[BExplorer]

VaBelle35, I just wanted to say THANK YOU for posting this recipe. I don't really enjoy cooking and only do so because we have to eat . Simple recipes with just a few ingredients are the only ones I am interested in making and this one fit that bill perfectly! My family loved this recipe, even better than traditional chili

[GloriBee]

On 9/13/2014 VaBelle35 said:

INGREDIENTS

• 1 -48 oz jar great northern beans
• 3 cups shredded chicken
• 1 cup medium salsa
• 8 oz pepper jake cheese cubed
• 2 t cumin
• 1 – 14 oz can chicken broth (optional)

INSTRUCTIONS

1. Cube 8 oz of pepper jack cheese.
2. In a small (3.5 qt crock pot here) dump one 48 oz jar great northern beans (un-drained), 8 oz of salsa, 3 cups of shredded chicken, 2 t cumin and 8 oz of pepper jack cheese (cubed).
3. Add a 14 oz can of chicken broth if you want a normal thick chili. Leave it out for extra thick. Stir very well.
4. Cook on low for 4 hours. Try to stir once or twice in the middle if you can to distribute the cheese but it can wait until the end if needed.

http://www.101cookingfortwo.com/ultra-simple-crock-pot-white-chicken/

Thanks for the recipe. I will try to make this in my 6 quart. I'd make this for a crowd on Super Bowl. I just have to figure out the amounts.

How many does this recipe serve? I see the site is Cooking for Two. Does this serve only two?

TIA

Gloria

ETA that I see on the link that it says it serves 8. Is that right? Doesn't look like that much from the ingredients.

[ValuSkr]

Does the cumin make it spicy hot? I'm wondering if I could half the amount or omit entirely.

[denisemb]

On 10/15/2014 ValuSkr said:

Does the cumin make it spicy hot? I'm wondering if I could half the amount or omit entirely.

I make a very similar version of this recipe on the stove top (poaching/shredding the chicken beforehand) and I don't find the cumin to make the dish hot, but rather the strength of salsa used. I.E., we use mild salsa and the regular amount of cumin. Depending on the brand of salsa, we find the medium a bit hot. I'm sure you could half or omit the cumin if you choose, however.

I once used pepper jack cheese and that spiced it up quite a bit! A little goes a longggg way!

[nikkimom]

Thank-you. Sounds Yum-O !!