On the nights you don’t feel like making dinner, throw all of this in the crockpot.
- 4 uncooked Chicken breasts
- 1 1/2 tsps Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- Dash of Cayenne Pepper
- 2 cups of Chicken Broth
- 4oz can of chopped green chilis
- 15 oz can of white corn, drained
- 2 15.5 oz cans of white kidney beans (I use Cannellini)
- 3 tbsps of butter
- 3 tbsps of flour
- 1 cup of milk
- 1 tsp of Better than Bullion Chicken Base
- 1/2 tsp of season salt
- Sour cream
- Sliced avocado
- 2 limes
- Handful of cilantro
Place chicken breasts on the bottom of the crockpot, then add chili powder, cumin, onion powder, garlic powder and cayenne. Pour chicken broth, green chilis, corn, and beans in. Cook on low for 6-8 hours.
An hour (6-7 hour mark) before eating:
In a small saucepan melt butter in a medium-high heat, whisk in the flour and allow it to bubble and brown a bit before gradually adding milk & chicken base into it.
Let the sauce simmer for 4-5 minutes allowing it to thicken. While that’s simmering, shred the chicken with two forks in the crockpot. Once that’s done, add the sauce to the crockpot with salt, pepper and sour cream.
Let it cook for another hour if you can 🙂
Put some in a bowl, add a few slices of avacoda, sprinkle cilantro and squeeze some lime juice on top.
Enjoy with some cornbread!!