Recipe 8: Slow cooker White Chicken Chili
This is yet another recipe fromBudget Bytes.
I decided to make this before going to the store a few weeks ago, but was apparently not committed enough to actually read the instructions before picking up ingredients. So, some winging occurred.
I have a pretty large crock pot, so I doubled the recipe, as recommended. The main change I made was to use five bone-in chicken legs instead of two breasts. Four servings off one chicken breast? I like Budget Bytes, but I'm not willing to cut back my meat intake to save money to the same extent the author is. Even my mother isn't that Scottish.
I also bought canned green chilies instead of salsa verde, so I had to add a cup of red salsa to compensate. This made the chili more tea colored then white, but didn't taste too out of place. I also used a yellow bell pepper instead of a jalapeño, because I wanted to be able to offer the chili to my baby.
I also took this opportunity to use up the rest of the great northern beans I had purchased for the White Beans and Sausage. I remembered to soak them overnight this time, and cooked them all day in the crock pot, but they were still a little waxy for my taste. I guess that is just how they are.
The yeild on this recipe was very good. I believe we ate two dinners and a lunch from it, without really adding sides. I thought it was a little bland at first, so when I reheated it, I added some lime juice, which perked it up. I'm completely willing to conceed that my alterations are probably what made it bland in the first place, so I'll have to try it again sometime with the right ingredients. Since winter seems to be lingering where I live, I'm sure I'll have an opportunity sooner rather than later.
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