Here’s another one of Banjo Man’s favorites this winter. I adapted three different recipes I found online and came up with this version:
CROCK POT WHITE CHICKEN CHILI
Put these into crock pot: 1 package of chicken tenders, cut into chunks
1 TBS cumin seeds
enough water to cover the chicken, plus an inch
Cover and cook on high until chicken is cooked and tender.
1 TBS “Better Than Boullion” chicken boullion
1 cup chopped onion
1 cup chopped pepper (I used a frozen mix of red, yellow and green peppers)
1 TBS minced garlic
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1/4 chopped jalapeno (I buy this by the jar)
3 cans white beans, drained and rinsed
1 can drained white beans
1 cup chicken stock
Add to crock pot.
Add chicken broth/stock to adjust the liquid to cover the beans, etc. but not be too watery.
Cook as long as you want.
Thirty minutes before serving add:
3/4 cup milk mixed with 2 TBS masa (corn flour) or corn meal
1 lb. grated Monterey Jack cheese (optional)
(It should be creamy but not as thick as a chowder.)