Slow Cooker Sunday Blog Hop~white chicken chili, cake recipe

Yes, I’m joining in on all the Slow Cooker frenzy going on online. Welcome to the “Slow Cooker Sunday” blog hop. Bloggers and food enthusiasts everywhere are encouraged to join this Blog Hop to find and use new recipes for your Slow Cooker.

I am excited about this week’s meal, because for us it’s supposed to only be in the 50s on Sunday. Crisp autumn weather and a hearty meal in your slow cooker–what could be better?

Here’s how it will work–every Thursday or Friday, I’ll make a post and publish it. For those two days, I’ll just promote it amongst bloggers, although anyone will be able to view it. Saturday and Sunday I’ll promote it publicly so that all of our readers can see the recipes. Your recipe does not have to be new or original, it can be an older post. There are just a few rules. One, please make sure that any content you include is family and workplace friendly. Second, what makes a blog hop successful is traffic–so link up, but make sure you check out the other links. Lastly, please as a courtesy, use one of my methods-Facebook, Twitter, Google Friend Connect or Blog Frog as a way to follow me as your hostess.  Thanks for looking and please join us! Please note, if you’ve never commented on my blog before, it has to be approved. It’s just a one-time thing, but it will appear shortly. If you miss the deadline for joining us this week, join us next week.

My recipe for the week is black bean chicken chili. This is a recipe that I actually got out of one of those slow cooker recipe booklets that you buy near the registers at the grocery store. I’ve just modified it a bit as I’ve been using it for years. It’s very good, reheats and keeps well and is low fat, high fiber & protein.

Slow Cooker White Chicken Chili with Black Beans

1 1/2-2 lbs of diced chicken

1 can of hominy, drained

1 big can of black beans, drained

1 small can of Cream of Chicken soup

1 packet of low-sodium taco seasoning

Mix all together in your slow cooker and cook on low for 4-5 hours. NOTE: When you first mix it together, it’s going to appear very dry and you’re going to think you don’t possibly have enough liquid in there to make a chili. You do, this changes as it cooks. I’ve made the mistake of adding some broth and then it’s too thin when it’s done–I prefer a thicker chili. If you really feel the need to add some broth or water, make sure it’s no more than 1/4 or 1/2 cup, or it will be too thin when it’s done.

I top with either diced jalapenos, salsa, sour cream or cheddar. Sometimes I serve with tortilla chips.

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