Slow Cooking Thursday for October 4

This chili is quick and easy to throw together and makes your kitchen smell so good while it is simmering. I want to stress that this is not my regular white chili recipe. That is called Creamy White Chili and is posted elsewhere here on my blog. This recipe is nowhere near as awesome as that one. However, it is tasty and very, very easy, so I will make this one from time to time. I adapted it from one I found in an older Quick Cooking.


SLOW-COOKED WHITE CHILI

1 pound boneless chicken breast
1 medium onion, chopped
1/2 tsp. minced garlic
1 1/2 cups water
1 15-ounce can great northern (or use cannellini ) beans, rinsed and drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 11-ounce can whole kernel white corn, drained
1 4-ounce can chopped green chilies
1 to 2 tsp. chicken bouillon granules
1 tsp. ground cumin
Fat-free half & half to taste

Place all of the ingredients except the half & half in a slow cooker. Cover and cook on Low for 7 to 8 hours. Just before serving, remove the chicken from the slow cooker and cube or shred it. Return the chicken to the slow cooker and stir in fat-free half & half to your taste.

Yield: 8 servings

We took this along for one of our picnics by the river, along with cornbread. It was a wonderful picnic meal for a cool evening!