Sunday, January 24, 2016

Creamy Crockpot White Chicken Chili by Lovely Little Kitchen

This is our family's favorite white chicken chili recipe. I always double this recipe.

Serves 6-8


  • 3-4 boneless skinless chicken breasts, uncooked
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • dash of cayenne pepper
  • 14.5 ounce can chicken broth
  • 4.5 ounce can chopped green chiles
  • 15 ounce can white corn, drained
  • 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 cup sour cream
  • cheddar cheese, shredded
  1. Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
  1. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
  1. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
  1. Pour sauce into crockpot and mix to combine.
  1. Add sour cream and mix.
  1. Take out the chicken and shred them with two forks, and return to the crockpot.
  1. Top with cheese.
  1. Serve with tortilla chips. 
Sorry I don't have a picture. Picture coming soon!

Tyler Florence Herbed Goat Cheese Bites

This appetizer is so simple and amazing! Best appetizer I have had in a long time. 

1 tablespoon fresh thyme leaves
1 tablespoon fresh flat-leaf parsley
1 tablespoon fresh tarragon
1 tablespoon fresh mint
1 8-ounce log soft fresh goat cheese
1 baguette
2 tablespoons extra-virgin olive oil
½ cup oil-packed sun-dried tomatoes
½ cup fresh basil leaves
Combine thyme, parsley, tarragon and mint leaves on cutting board and chop them finely together. Unwrap log of goat cheese and roll it in the chopped herbs, pressing the herbs to adhere. Preheat oven to 350 F.

Cut baguette into thin crostini-style slices and drizzle with a little olive oil. Gently press baguette slices into muffin tray so crostini form boat-like shape, and bake 5 to 7 minutes, until lightly browned and crisp. Let baguette slices cool in muffin tin.

Top each crostini with slice of herbed goat cheese. Top with sun-dried tomato and garnish with fresh basil leaves. Makes 16 to 20.