White Chili

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small white onion, diced
6 to 8 small garlic cloves, minced
1 (7-ounce) can diced green chiles, drained
2 (15-ounce) cans white beans, undrained
4 cups chicken broth
1 teaspoon chicken bouillon granules
2 teaspoons ground cumin
2 teaspoons dried oregano
½ to 1 teaspoon cayenne
1 cup sour cream, plus additional for topping
3 cups shredded Monterey Jack cheese
Chopped fresh cilantro
Chopped tomatoes

1. Cook the chicken by the desired method. Cool and tear into pieces. Set aside.

2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the onion is translucent, 2 to 3 minutes. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, oregano, and cayenne. Simmer 30 to 45 minutes. Chili can be made ahead to this point and refrigerated or frozen for serving later.

3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.

4. Serve in bowls and pass cilantro, tomatoes, and additional sour cream.

Serve with ciabatta bread. Broil it a couple of minutes until crisp. Let your family or guests tear the bread instead of serving it sliced. Pass the butter.

Variation: For a thinner chili, the consistency of soup, add more chicken broth, up to 6 cups total.

Steps 1 and 2 can be done ahead of time.

Crockpot chicken and stuffing

Before giving you all the info. I just want to say I LOVE crockpot cooking bags. They are wonderful and I would suggest using them every time you cook with your slow cooker. 

Ingredients:

4 chicken breasts
1 can cream of mushroom soup
1/2 can chicken broth
chicken stove top stuffing
paprika
salt
pepper
butter

To be cooked separately:
Instant rice - wheat would be better but I was out
Broccoli

Directions:
Mix dry stuffing with a small amount of melted butter. Layer the bottom of the pan. Place chicken breasts on stuffing and repeat the first step. Add chicken broth. Spread the cream of mushroom soup on top of the chicken breasts and sprinkle with paprika, salt, and pepper.

Cook for 4 hours and enjoy!