CrockPot White Chicken Chili & 5 Minute Corn Bread

/ Laura Cope / 15 Comments
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Fall is finally here! Well, not in Arizona really, but we are having fun pretending anyway. :) We’ve already taken a trip to our local apple orchard and made our first apple pie of the season, yum!

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Lucky for me, this 8 month pregnant mommy had some great workers at the orchard!

 

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We had a blast and yes, the pie was as yummy as it looks!!!

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We learned about all of the different kinds of apples and got to pick almost every kind! Including enough Granny Smith apples to make our apple pie. :) Find my favorite recipe for the apple pie HERE and the crust HERE.

So in honor of my favorite season, I had to share one of my favorite fall go to recipes. I have modified this recipe over a couple years and I can finally say that it is pretty well perfect! And EASY as anything!

Here you go:

Crock Pot White Chicken Chili

Ingredients:

2-3 Boneless Skinless Chicken Breast

1 8 oz. Jar of Green Salsa

1 can Diced Tomatoes

1 can Hominy (or corn)

1 Onion, Chopped

4 c. Chicken Broth (one carton)

3 Cans of Beans (I use two white beans + one kidney bean)

1 tsp. Garlic Powder

1-2 tsp. of Sriracha Sauce (If you don’t have on hand, 1-2 tsp. of chili powder will do- according to how spicy you want it.)

3 tsp. Ground Cumin

1 tsp. Dried Oregano

1-2 tsp. Salt

For Garnish:

Chopped Cilantro

Diced Avocado

Cheese

Directions:

1. Combine all ingredients except those for garnish in slow cooker.

2. Cook on LOW for 6 hours or HIGH for 3-4.

3. Remove cooked chicken from pot, shred, and return to soup.

4. Add garnish: chopped cilantro, diced avocado, and cheese if desired.

Serve and Enjoy!

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(See Corn Bread Recipe Below)

Corn Bread

Years ago, I found a rockin’ corn bread recipe that I have since “healthified” and this outstanding recipe is the result! It is soooo easy, seriously 5 minutes to throw together!

Ingredients:

1/2 c. Whole Wheat Flour

1/2 c. White Flour (you can do all wheat if desired)

1 c. Cornmeal

1/2 c. Sugar

1 tsp. Salt

3 1/2 tsp. Baking Soda

1 Egg

1 c. Milk

1/3 c. Coconut Oil (you can use vegetable oil if you don’t have coconut on hand)

Directions:

1. Pre-heat oven to 400 degrees. Spray a 9 inch round cake pan.

2. In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk and oil until well combined.

3. Pour batter into prepared pan, and place in the oven. Bake for 20-25 minutes.

I love making these recipes together, especially on Sundays before church. It requires very little effort to finish the meal and put it on the table quick to feed hungry bellies after church!

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15 Comments

  2. I’m always looking for a good white chili so I’m excited to try this. Also, cornbread is one of my all time favorite foods so I’m definitely going to make this. I’ve said that about every single one of your recipes, Laura. Basically I just need you to cook for me :)

    Reply

    1. Julie, this cornbread is seriously SERIOUSLY to die for! And honestly, all of my recipes are super easy. So since I can’t be there to cook for you (maybe some day 😉 I expect a full review back of how you liked each recipe and what you might change. These recipes are truly winners (even the apple pie ones! :)

      Reply

  4. I grew up in Scottsdale, so I totally understand the “not feeling like fall” but we used to force it! I love the apple orchid! Your pie looks incredible! And anything crock pot is the best recipe in my book! Thank you for sharing!

    Reply

  10. We used to live in Gilbert, so oh how I can relate to it not exactly feeling like fall! This recipe sounds awesome…I’ll definitely have to add it to our “rotation”. 😉

    Reply

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