This is a good cold day chili when you are looking for something other than the same old, same old chili. It does not require much prep in the morning either, if you like to dump and go! I managed to get it going the morning of a staff meeting and that is saying something.
What you need:
-1-1.5 lb. boneless skinless chicken breasts
-3 cans white beans
-2 cans green chilis
-1 onion, diced
-several cloves of garlic, diced
-1-3 cups chicken stock or broth *see note at end
-1 T. cumin
-1/2 t. white pepper
-1/2 t. mustard powder
-salt and pepper to taste
-tortilla chips, grated cheese, and sour cream or Greek yogurt for garnishing
What to do:
Dump all ingredients except garnishes in the crockpot.
Go to work.
Allow to cook on low 8-10 hours. (After 8 hours the onions were still a little crunchy but everything was cooked. 10 hours was better for my crock)
Come home and feel smart. Dinner is ready.
Seriously. The only thing you need to do is dice up the onion & garlic. No precooking. No slimy chicken early in the morning. You could even toss it in frozen if you'll be gone for a long time. I was extra lazy and didn't drain the beans either-just dumped those all in and used about a cup of stock.
How it was/what I'd change:
I liked this, and it was a little spicy but not too-so up the cumin or dump in some tabasco or jalepenos if you like more heat. However, I probably would've lightly drained the beans and used more chicken broth. If you're detail oriented, you will notice that there are 2 cans of beans pictured, and 3 in the ingredients. I decided at the last minute that 2 cans wasn't enough. *Helpful hint* When crockpot cooking, it's best if the crockpot is about 3/4 full, so I just use things like broth to "top off" until it looks right!