Crockpot White Chicken Chili {SRC}

Last week it was frigid here.  Two days last week temperatures never even broke 0.  That called for a dinner that warmed you up from the core. 

What better way to warm up than with a chili! 

This month for the Secret Recipe Club I was assigned to Amy, who blogs at the Fearless Homemaker. 

If you haven’t visited Amy’s blog, make it your next stop.  She’s one amazing girl – self taught cook, yoga-lover, locavore, and, get this: she got married in a surprise wedding.  Read her story here to find out about said wedding.  Her recipes are mouth-watering and I had a really hard time picking my recipe for the challenge.  I debated between:

• Slow-Cooker Cacciatore
• Pasta with Lentil Bolognese (which, is on my menu this week!)
• Fresh Carrot Pasta
• Whole Wheat Applesauce Oat Muffins, and
• Chocolate Chip Cookie Dough Truffles

Yes, hard choices!!  Especially when her pictures are outstanding.  I was won over by the slow cooker white chicken chili photo and am so glad we gave this recipe a try.  My husband and I both loved it. 

Best part: it went together in 5 minutes. 

Thanks, Amy! 

Crockpot White Chicken Chili- From Amy @ The Fearless Homemaker

Ingredients

• 1 T minced onion
• 3 garlic cloves, minced
• 1 C shredded cooked chicken
• 1 (14 oz) can diced tomatoes
• 2 (14 oz) can Great Northern Beans, rinsed & drained
• 4 oz. green chilies (we used mild)
• 1-3 tsp. chili powder (use more or less to taste; we used 1)
• pinch of crushed red pepper flakes
• 1 C chicken stock
• 1/4 C shredded extra sharp cheddar/colby jack cheese

Directions

Place the can of diced tomatoes (un-drained) into your crockpot.  Add 1 T minced onion, 3 minced garlic cloves, 1 can (4 oz) chopped green chilies, and 2 cans of Great Northern Beans that have been rinsed and drained. 

Stir in 1-3 tsp. chili powder.  We like the flavor, but don’t like burning mouths, so we opted for 1 tsp. of chili powder and just a pinch of crushed red pepper flakes. 

Add 1 C chicken stock and 1 C shredded cooked chicken. 

Cover and cook on low for 4-6 hours. 

Twenty minutes before serving, add in 1/4 C cheese.  Stir. 

Serve warm garnished with additional cheese and parsley, if desired. 

Now, off to check out the other delicious SRC recipes!