Crock Pot White Chicken Chili
October 2006 Newsletter

1 lb chicken, cut up into small chunks
(I like to use boneless breasts for their "ease" and lower fat content)

1 cup chopped onion
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely

2 tsp Cumin seed
(ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves

3 -15oz cans white beans (great northern
or cannelloni), drained and rinsed

1 or 2 chopped red, green or yellow bell
peppers, or combination

Jalapeno chili peppers, fresh, jarred or
canned, optional or 'to taste' (depending
on how much heat you like!)

In a crock pot or slow cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano. Let cook awhile on low (approx. 3-5 hours, depending on your schedule). Add drained beans. Now here is the important part if you don't want mushy chili. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving. Top each serving with shredded Monterey jack cheese and or broken tortilla chips, if desired. If leaving out the beans, consider adding diced carrots and celery. I have also used Mexican cheese and sharp cheddar cheese.
Robbie Bowling Green, IN

http://www.nancyskitchen