How can you Cooke white chili chicken crock-pot recipes?

This special white chicken chili is made in the crock-pot, and is a wonderful recipe to make during the fall and winter, and even in the early spring, when the mornings and evenings are still cool. The chicken is so delicious with the onion, garlic, wine, and bean flavors. You can never have enough warm, satisfying main dish recipes, and this one will become one at the front of your list of favorite crock-pot recipes. What is even better is that the most difficult step is still easy. Once the onion, chicken, and garlic are browned in a skilled, everything is combined in the crock-pot. There, it will simmer, blend, and combine the flavors of all the ingredients until finished.

Are you leaving for the day? Take a bit of time before you leave to prepare the onion, chicken, and garlic, toss the batch into the crock-pot with the remaining ingredients, cover, and switch it on low to cook all day while you are away. Have you been feeling a bit run down because you have been skipping breakfast? Eat some cereal or toast while you are preparing tonight's main dish. Once you see how easy it is to let dinner cook itself after just a few minutes of prep work, you will start planning a warm, delicious meal to take for the next meeting. When you arrive home to the welcoming aroma of dinner, and realize that you can eat it as soon as you are ready for it, you will be thrilled that you tried this crock-pot recipe.

Mustard powder is not something most cooks use every day. The seasoning adds a slightly spicy flavor without making the chili too hot. Garlic and onion are more common seasonings, and when combined with the cheese garnish and cilantro, the flavor of Old Mexico comes rushing through. Serve the chili with tortilla chips, either to the side or over the top of them. Soft, warm bread is also a good choice for those who prefer that to crunchy chips.


What You Need:

• 3/4 pound boneless skinless chicken breast, cubed
• 1 teaspoon seasoning salt
• 1 teaspoon mustard powder
• 1/8 teaspoon ground black pepper
• 2 cans great northern beans, drained
• 1 tablespoon olive oil
• 1 cup dry white wine
• 2 cloves garlic, minced
• 1 onion, minced
• 1/2 teaspoon salt
• 4 cups baked tortilla chips
• 1/2 cup shredded Monterrey Jack cheese
• Handful of cilantro

How to Make It:


Place a skillet over medium high heat; heat oil. Add the cubed chicken, sauteing it until the pink is gone Place the chicken in a glass bowl.

Put the garlic and onion in the skillet and cook until they are soft. Remove the skillet from the burner, add the garlic and onion to the bowl of chicken, and put the chicken, garlic, and onions in the crock-pot.

Add the wine, seasoning salt, beans, salt, pepper, and mustard powder. Cook for 5 to 6 hours over a low heat. Serve over tortilla chips. Add a garnish of cilantro and cheese than serve it.