Last night dinner was DELICIOUS.....and so EASY! This is definitely a meal that will be fixed often, well maybe just the chili. The blueberry crumble is oh so good, but oh so bad for you (which is why it tastes so good!).
White Chicken Chili
1 1/4 lbs boneless frozen or thawed skinless chicken (I just threw 3 breasts in the crockpot)
2 (15 oz) cans great northern beans or navy beans
1 (15 oz) can of hominy or white corn (I would suggest white corn. Hominy was not my fave)
1 (1 1/4 oz) envelope taco seasoning
1 (4 1/2 oz) can of chopped green chilies
1 (10 3/4 oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
1/2 C. sour cream
chopped green onion (optional, but I suggest!)
monterey jack cheese (optional, but I suggest!)
Directions:
Place chicken in a 4 qt slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chilies, condensed soup, and broth. Pur over top of ingredients in crock pot. Cover and cook on low for 8-10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.
I found this recipe posted on Facebook and it is delicious!
Blueberry Crumble
2 cups of blueberries
1 can crushed pineapples
yellow cake mix
1 1/2 sticks butter
1 1/2 cups of sugar (could really use less)
pecans
Spread blueberries in 9x13 dish (not greased). Put can of crushed pineapples on blueberries. Pour 1 cup of sugar. Cover with cake mix. Sprinkle 1/2 cup of sugar on cake mix. slice the butter in thin slices and cover the cake mix. Cover with crushed pecans. Cook on 350 for 35-40 mins.
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