Mommas, I do not know about you, but oh my gosh, the idea of cooking every…single…day…I am exhausted just thinking about it! Honestly, it is probably good that I was not born back in the day, as I would be labeled the “Worst Housewife” back in the 1940s.
Not only figuring out what to cook, but actually cooking the meal is a lot! And with most women nowadays also having a career on top of being a mother, it is almost impossible to feel like you can give 100% to your job, your family, and cooking! To top it off, your children complaining about a meal that you didn’t even want to cook in the first place — oh, the vicious cycle of cooking! But I do want to help take some stress off your shoulders when it comes to tackling a dinner here and there.
My crockpot is literally my new best friend.
I do not know where I would be without “Mrs. Pots!” She helps me create a main dish so that I am able to do other things while she handles the rest. All she needs for me to do is pour in the ingredients, turn her on (a very important step I have sadly forgotten a time or two), and just let her do her thing!
Today, I’m sharing an easy crockpot recipe anyone can make!
I am in no way a cook, but this recipe is helpful in getting dinner on the table by 6pm and, for the most part, eaten by even the toughest of critics (you know, those little people who rule the house) without a fight.
White Chicken Chili
I received this recipe from my dear friend Angela, and it is one of my family’s favorites — it is so easy to make!
Ingredients:
- Two cans northern beans
- One can Rotel diced tomatoes with green chiles
- One can chicken broth (I use about half of a box of no-added sodium or low sodium chicken broth)
- One can cream of chicken (I use the Family Size)
- One packet of white chicken chili mix
- Store-bought rotisserie chicken, which allows you not to worry about it being cooked and has its own juices and flavors to add to the soup
Directions:
I use crockpot liners so that I do not have to worry about scraping the mess off the crockpot afterwards. After placing the liner in the crockpot, I pour all my ingredients into Mrs. Pots in the following order (although this may not matter): chicken broth, cream of chicken, northern beans, Rotel, and white chicken chili. I then stir.
Depending on how fast you need it to get warm, I either set it on high or low. For instance, if we are not eating until around 6pm, but I want to start the crockpot around 11am, I will put it on low (because Mrs. Pots heats quickly, especially on high). However, if I decided to make this recipe this last minute, I might pick up a chicken and ingredients on the way home from getting Easton from school around 3:30pm and then cook it on high so that it is heated by the time everyone is ready to eat in the early evening.
After putting in all the other ingredients and turning Mrs. Pots on the needed temperature setting, I start pulling the meat off the rotisserie chicken, making sure that I do not include any pieces of bone and fat. Because I tend to pull off larger pieces of chicken than my family would like to eat in their chili, I put all the chicken I pulled off the bone in a bowl and use my hand mixer to shred the chicken even more. Next, I place the shredded chicken in the crockpot, stir, and cover until heated.
When it comes to toppings, we all do our own thing. While I have a tendency to put French onions on top, some of my family members use sour cream, shredded cheese, or just eat the chili as is! Either way, this meal makes dinner a lot easier on this momma, everyone seems to like it, and it is one less thing to worry about for the day!
