Crock Pot Cream Cheese Chicken Chili

Crock Pot Cream Cheese Chicken Chili

Served at No Fear Factor Friday

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells.
Serves 4

(This would also make an excellent dip!)

Source: http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html

Jen's White Chicken Chili

I made this white chicken chili for the General RS Broadcast and had several requests for it that night - the funny thing is that I started off with a white chicken chili but I thought it was too spicy and not very colorful, so I started adding things.  I'll try to remember what I did. 

1 pound dried navy beans, rinsed, soaked and drained.  (I did the quick soak method, with 2 min of boiling).

5-6 cups chicken broth (I used the broth from my chicken, plus 1-2 boxes)

4 tbsp butter (1/2 stick)

2 tbsp. garlic, minced

1 med. onion, diced

1 jalapeno, diced (with seeds if you want spicy)

1 can green chilies

2 tbsp. ground cumin

1 tbsp. italian seasoning (or use oregano & basil)

1 tsp. black pepper

1 tsp. red pepper flakes

1-2 cans kidney beans

1 can Rotel Tomatoes

1 lb. chicken, chopped (or use a rotisserie chicken or a whole chicken de-boned)
Salt & Pepper, to taste

For the broadcast, I took a frozen whole chicken and placed it in my crockpot with about 4 cups water and carrots, onions, celery, rosemary twigs, garlic & season salt.  I let that cook for about 10 hours on low.  Once cooled, I de-boned the chicken, diced it up, and set aside. I then strained the broth to use as part of my chicken stock. You could totally just buy a Rotisserie Chicken or cook your own chicken breasts and omit cooking your own chicken.

Rinse beans and soak for 2 hours, drain. Set aside.

Place beans in large pot with 5-6 cups chicken stock and bring to boil over high heat. 

In a small food processor, mince the onion, garlic, and jalapeno - together is fine.

In a saucepan, heat butter over medium heat. Add garlic, onion, jalapeno & canned chilies and saute for 5 minutes.

Add this mixture to the pot of boiling beans.

Add diced chicken, cumin, italian seasoning, pepper,  and red pepper flakes.

Add 1 can Rotel Tomatoes.

Lower heat to medium and cook for 2 hours, stirring occasionally.

Add 1-2 cans of kidney beans, drained. 

Cook for an additional 10-15 minutes, or until all the beans are done. 

You may add some cilantro leaves, if desired.   
Add salt to taste - this will be a personal preference, but beans needs a lot of salt!

Teresa's White Bean Chicken Chili

1 lb. chicken, diced (or use rotisserrie chicken)
1 med onion, diced
2 cloves garlic, minced
2 - 15oz. Cans white Great Northern beans
1 - 15oz. Can chicken broth
1 sm can diced green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. pepper
1 cup sour cream
½ cup half & half


1. Combine all ingredients, except sour cream & half & half. Cook in crockpot on low for 7 hours (or on stovetop for 1 hour).  Add the sour cream & half & half 5-10 minutes before serving.

Jen's Navy Bean and Ham Soup

3 hamhocks, scored (or use a ham bone from leftover ham)
3 tbsp. olive oil
1 cup minced yellow onions
¼ cup bell peppers, minced(I used 3 mini peppers: red, orange & yellow)
½ tsp. red pepper flakes
½ tsp. Italian seasoning
2 bay leaves
1 Tbsp. minced garlic
1 lb. navy beans, rinsed, soaked, & drained
8 cups chicken stock (could probably get away with 7 cups)
1 tsp. salt (go shy on this to start)
½ tsp. black pepper
1 tbsp. butter


DIRECTIONS:
1. Soak navy beans overnight, or do the quick-soak method as directed on the package of beans.
2. In large, heavy stockpot, heat the olive oil over med-high heat. Add ham-hocks, onions, bell pepper, red pepper flakes, Italian seasoning, and bay leaves and saute until soft, about 5 minutes.
3. Add the garlic & saute for 1 minute.
4. Add the chicken stock (approx 2 boxes) & bring to a boil. Reduce the heat to med-low & simmer covered for 1.5 hours, stirring occasionally.
5. Add the navy beans & stir. Continue simmering, uncovered, for 1 hour or until beans are almost cooked.
6. Season with salt & pepper & continue cooking 30 minutes, or until beans are done & ham-hocks are falling apart.
7. Remove from heat. Take ham-hocks (or ham bone) out & cut meat from bones, and return meat to the pot. Remove bay leaves.
8. Add 1 tbsp. of butter to pot before serving.


Jen's notes:
I used a mini food processor to mince the onions, peppers, and garlic before I do anything, so it's all ready to throw in.
I soak beans the night before, however, the quick soak method works well too.
This takes about 3 hours from start to finish to make (minus the soaking of the beans).
This does not need much additional salt - taste before adding any.
8 cups of chicken stock is 2 boxes.
Using the bone of a spiral ham works really well. Just cut off the good parts of the ham, dice it up, and save it to throw in the soup at the end.

BAKED POTATO SOUP

7 Lg. baking potatoes (6 pounds)
2/3 cup butter
2/3 cup flour
2 cups milk
4 cups (1 quart) Half & Half
1/2 Tbsp. salt
1 tsp. black pepper
1/2 cup bacon bits (I crumbled up bacon)
4 green onions, chopped
8 oz. shredded Cheddar Cheese
1 (8 oz.) container Sour Cream

1. Bake your potatoes in 400 degree oven for 1-1.5 hours. When cooled, scoop out the flesh into a bowl.
2. In large pot, over medium heat, melt butter. Stir in flour & cook about 1 minute.
3. Whisk in milk, a little at a time, stirring constantly. Whisk in Half & Half until sauce becomes thickened.
4. Stir in potatoes, salt, pepper, 1/3 cup bacon, 1/2 the green onions, and most of the cheese. Cook until heated through.
5. Top each bowl with a scoop of sour cream, some bacon, green onions and cheese.

Park City Stew

2.5 lbs. beef stew meat, cubed
8 med. potatoes, cubed
8 med. carrots, cubed
2 bay leaves
1 pkg. dry Lipton Onion Soup Mix
1 can cream of mushroom soup
1 can cream of celery soup
1 sm. can tomato sauce or tomato soup
1 can corn
1. In a skillet, brown stew meat until brown on the outside.
2. Place meat & juices into a crockpot.
3. Add the rest of the ingredients, except for corn. Add corn 10 min. before serving.
4. Cook on high for 5-6 hours.