With spring sports starting up, it is going to be harder and harder to find a time to cook and eat dinner. Last night I spent 2 hours in the car, and dinner consisted of Tostino's pizza rolls, a bowl of cereal, and Thin Mints. Eek.
Sooooooo, it's time to dust-off the crockpot. Please let me know your family faves!
Here's my go-to crockpot recipe (thanks, Donna!) that turns out great every time. I love that I don't have to do any browning or chopping.
WHITE CHICKEN CHILI:
4 skinless, boneless chicken breasts
2 medium oninons, chopped ( I use frozen)
2 garlic cloves, minced (I use jarred)
1 T veg oil
2 14.5 oz cans chicken broth (more if you want it more soup-y)
2 15 oz cans cannellini or great northern beans, drained and mashed slightly
2 4.5 oz cans chopped green chilis (1 if your family likes less spicy)
1/4 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp black pepper
1/8 tsp ground red pepper
Throw all into a crockpot and cook on high 8 hrs. Afterward, just shred chicken w/ a fork.
Top with cheese, sour cream, tortilla chips.