Today I have a guest post and fantastic giveaway from the lovely Leah.. Her Deliciously Slow class is fantastic if you’re looking for some ideas and healthy meals to cook in your slow cooker this winter. Leah is also sharing a scrummy sounding recipe with us….
Never have I been more appreciative of every free moment I can find in any given day since becoming a mama. I happen to have been blessed with a very alert and active little boy who is far more interested in being awake than boring old naps!
Having such limited free time has inspired me to find every possible way to be mindful with my time and energy.
I want to cook lovely, healthy meals for our family, while still having time to for the creative projects I adore – knitting sweaters, sewing quilts, and painting. Before mamahood, I loved my slow cooker, but now I rely on it to help out in the kitchen.
Putting the slow cooker to work in our household has had a huge, positive impact on our lives. We are able to enjoy meals made from healthy, whole food ingredients with less effort several days a week.
Over the years, I’ve been gathering and testing loads of good recipes, especially ones where you can make big batches for leftovers later in the week. By saving all that time in the kitchen, I’ve freed up time to pursue all those other creative endeavors I love!
I’m delighted to share one of my favorite slow-cooker recipes with you today. This white-chicken chili is a beloved recipe in our house. It’s simple to put together in the morning before work or just after breakfast on the weekend. If we have any leftover, we freeze it and enjoy it when we really need a quick dinner in a pinch!
If you are looking for even more slow-cooker recipes, techniques and practices, my upcoming pay-what-you-can class, Deliciously Slow, was especially designed to share everything I know about making great dinners while still having time to do the things I love. The class starts on November 2nd, and I am so happy to have two spots to giveaway to a couple of lucky Enchanted Pixie readers!
Until then, I hope you enjoy this yummy dinner recipe and find a little extra time to work on something near and dear to your heart!
Slow Cooker White Chicken Chili
2 lb boneless, skinless chicken thighs (or breasts or a mix of both)
2 small corn tortillas, torn into pieces or strips
1 – 13.5 oz can white or navy beans, drained and rinsed
1 medium yellow onion, diced
1 medium carrot, diced
2 – 4oz cans, diced green chilis (look for “fire-roasted” if possible)
3 cloves garlic, crushed or minced
2 tsp ground cumin
2 tsp sea salt
½ tsp ground coriander
½ tsp dried Mexican oregano
4 cups low-sodium chicken broth or stock
1 cup frozen corn (optional)
Combine chicken, tortillas, beans, onion, carrot, green chilis, garlic, cumin, salt, coriander and oregano in a 6-quart slow cooker. Stir so the spices are mixed well throughout. Make sure the chicken is spread evenly with the vegetables. Pour chicken stock on top, making sure chicken and vegetables are covered by about an inch of liquid. Add a little more broth or water if needed.
Cover and cook on High for 4 hours or on Low for 6 hours. If leaving for the day, you can cook on Low for up to 8 hours or use a programmable slow cooker that turns itself down to the Warm setting at the end of the cooking time.
About thirty minutes before serving, add the frozen corn, if using, and return the lid to continue cooking at your chosen temperature setting.
Just before serving, shred chicken with two forks and stir into the chili. Serve with all your favorite chili toppings, such as sour cream, shredded cheese, chopped cilantro, diced green onions, hot sauce, and tortilla chips.
Serves 6-8. Keeps in refrigerator for up to 5 days or frozen for up to 3 months.
I have one spot in the Deliciously Slow ecourse to give away… enter via the Rafflecopter box below