Well, this year has just sped by faster than I believe possible! It’s CROCKTOBER!!
If you’ve dropped in here in the past while, you would have noticed a lack of content. For that, I apologize. I’m thankful that I don’t have a “bad news” reason for not posting; it’s really been that my full-time job in HR, parenting, volunteering, and just – life – has demanded my attention. I’m thankful that I could even find time to post on Facebook or Instagram.
HOWEVER, I cannot just let one of my favorite months slip by without a nod. Life is still hectic, so my concession this year will be weekly slow cooker recipes instead of daily. And, since in my family, we have a started a three-month quest for better health following the Trim Healthy Mama Plan, the recipes I’m sharing this month will follow that plan AND also be exceptionally tasty!
WHITE CHILI (E)
2.5 pounds Chicken Breast, boneless/skinless (although my husband prefers thighs to breasts)
4 (15 oz) cans Great Northern Beans, drained and rinsed
2 Cups Chicken Broth
2 (10 oz) cans Rotel Tomatoes with green chiles (I used mild)
1 (14.5 oz) can Diced Tomatoes
2 Cups Frozen Cut Corn Kernels
1/2 Cup Diced Onion
1/2 Cup Diced Celery
1/2 Cup Diced Green Pepper
1 teaspoon Mineralized Salt (I love Trader Joe’s Himalayan Pink Salt
2 teaspoons Ground Cumin
2 teaspoons Chili Powder
1 teaspoon Onion Powder
1 teaspoons Garlic Powder
1 Cup Yogurt Nonfat Plain Greek (mixed in prior to serving)
Place the chicken on the bottom of the slow cooker. Put two of the cans of beans into a blender and pulse until smooth. Add to slow cooker along with all remaining ingredients except yogurt; stir. Cook on low heat all day or on high for 4 to 6 hours. One-half hour prior to serving, use two forks to shred chicken, stir in yogurt. Mix well and serve!
If you have a favorite slow cooker recipe, feel free to leave the link in comments!