Saturday, November 10, 2012

White Chicken Chili

White Chicken Chili

1 - 32 ounce carton chicken stock or 4 cups homemade stocks
3 - 15 ounce cans of white beans
1 lb boneless chicken breast - chopped (no need to cook ahead of time)
1 - 7 ounce can of green chili
3 teaspoon chili powder
salt and pepper to taste
topping:  shredded cheese, tortilla chips or strips, sour cream, sliced jalapeno, green onion, chopped tomatoes

Place chicken in the bottom of the crock-pot and then add other ingredients on top.  Cook on high for 1 hour, then stir and turn down to low. Cook on low for 5 to 6 hours.  Serve with your favorite toppings.

Really only one note...I put the chicken in the bottom and place everything on top without stirring it for that hour on high so that the crock starts heating that chicken right away. It is just a little food safety tip with slow cookers.  Anytime putting raw meat in the crock - try to always put it towards the bottom 1/2 of the crock and then heat on high so that it brings it to a hot temperature instead of letting it get to room temp before the crock is fully hot.  If your meat is already browned or cooked, then heating putting on the bottom isn't always necessary.

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