arabic desserts: Crockpot White Chicken Chili {SRC}

Last week it was frigid here. Two days last week temperatures never even broke 0. That called for a dinner that warmed you up from the core.

What better way to warm up than with a chili!

This month for the Secret Recipe Club I was assigned to Amy, who blogs at the Fearless Homemaker.

If you haven’t visited Amy’s blog, make it your next stop. She’s one amazing girl – self taught cook, yoga-lover, locavore, and, get this: she got married in a surprise wedding. Read her story here to find out about said wedding. Her recipes are mouth-watering and I had a really hard time picking my recipe for the challenge. I debated between:

Slow-Cooker Cacciatore
Pasta with Lentil Bolognese (which, is on my menu this week!)
Fresh Carrot Pasta
Whole Wheat Applesauce Oat Muffins, and
Chocolate Chip Cookie Dough Truffles

Yes, hard choices!! Especially when her pictures are outstanding. I was won over by the slow cooker white chicken chili photo and am so glad we gave this recipe a try. My husband and I both loved it.

Best part: it went together in 5 minutes.

Thanks, Amy!

Crockpot White Chicken Chili- From Amy @ The Fearless Homemaker

Ingredients

1 T minced onion
3 garlic cloves, minced
1 C shredded cooked chicken
1 (14 oz) can diced tomatoes
2 (14 oz) can Great Northern Beans, rinsed & drained
4 oz. green chilies (we used mild)
1-3 tsp. chili powder (use more or less to taste; we used 1)
pinch of crushed red pepper flakes
1 C chicken stock
1/4 C shredded extra sharp cheddar/colby jack cheese

Directions

Place the can of diced tomatoes (un-drained) into your crockpot. Add 1 T minced onion, 3 minced garlic cloves, 1 can (4 oz) chopped green chilies, and 2 cans of Great Northern Beans that have been rinsed and drained.

Stir in 1-3 tsp. chili powder. We like the flavor, but don’t like burning mouths, so we opted for 1 tsp. of chili powder and just a pinch of crushed red pepper flakes.