mmmmm: crockpot white chicken chili

it is cold outside. i mean a high of 37 degrees yesterday cold. i know, those of you in other states are looking at a high of 5 degrees and are wondering what i'm complaining about. here in the south, we don't typically do cold. i pretty much want to stay in pajama pants and drink warm beverages all day long. this crockpot recipe is all things comforting. it's also about as easy as they come. grab the ingredients and throw it together this week. this recipe is enough for two large families. make the extra and give dinner away this week. people will love it!

crockpot white chicken chili

4 tablespoons of butter

2-3 cups chopped white onions (about 1 1/2 bags of frozen-chopped onions)

4 tablespoons minced garlic

6 chicken breasts 

2 teaspoons salt

2 cups sour cream

3 cans cannellini beans (or navy beans or great northern beans)

3 cans diced green chilis

1 box (4 cups) chicken stock

4 teaspoons cumin

2 teaspoons oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

4 cups monterey jack cheese

put all of the chicken breasts in a large pot. cover with water and boil for about 15-20 minutes. (note: i usually add garlic and a little chicken base to the water to flavor the chicken). remove from the water, cool and chop into bite sized pieces.

put cannellini beans (or other white bean) in the crockpot. add the chicken, green chilis, onions, butter, garlic, salt, cumin, oregano, cayenne pepper, and red pepper flakes. cover the ingredients with the chicken stock.

cook on low for about 4-6 hours. (you can cook it longer...won't hurt a thing). about an hour before serving, mix in the sour cream and cheese. allow to cook for one more hour. serve with tortilla chips and top with some extra cheese and sour cream.

heaven! enjoy!