Crock Pot White Bean Chicken Chili



3-4 boneless skinless chicken breasts, uncooked
1 1/2 teaspoons chili powder
1 teaspoon ground 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)
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 teaspoon Better Than Bullion chicken base
1/4 teaspoon white pepper
1/2 teaspoon seasoned salt
1/2 cup sour cream

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Crock Pot Tamale Casserole


1 pound ground beef
1/2 pound chorizo (Mexican sausage)Crock Pot Tamale Casserole
1 (14 1/2 ounce) can whole kernel corn
1 can Ro-Tel, cut up
3 1/2 ounces sliced black olives
1 tablespoon seasoning salt
1 package taco seasoning mix
1 egg, well beaten
1 1/4 cups milk
3/4 cup cornmeal
1/2 cup cheese, grated (Monterey jack and Cheddar)


Brown the ground beef and chorizo together.

Drain most of the fat off.

Pre-mix the egg, milk and cornmeal.

Put all the other ingredients, except the cheese, into the crock pot (including the meats). Mix them thoroughly. Put the egg-milk-cornmeal mixture on top. Cook for 5 to 6 hours on HIGH or 10 to 12 hours on LOW.

About 5 or 10 minutes before serving, cover the top with the grated cheese.

Makes 6 Equal Servings

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