White Chicken Chili

I hate white beans, and chicken chili and yet somehow this is one of the most delicious things I have EVER tasted. I mean seriously.

This makes two meals.

  • 2-3lbs boneless, skinless Chicken Breast
  • 4 – 15oz cans White Northern Beans
  • 30oz Whole Kernel Corn
  • 15oz Diced Tomatoes (I use the ones with Green Chiles)
  • 4tsp Chili Powder
  • 2tsp Cumin
  • 1tsp Onion Powder
  • 1tsp Salt
  • 1/2tsp Pepper
  • 6 Chicken Bouillon Cubes
  • 4 Cups Water
  • 4 cloves Garlic
  • 6tbsp Butter
  • 6tbsp Flour
  • 2cups Milk
  • 2cups Sour Cream

Separate all ingredients EXCEPT the Butter, Flour, Milk and Sour Cream and separate into two freezer bags.

Thaw slightly and toss in the crockpot for 4-5 hours on High or 6-8 hours on Low.

Melt Butter in a small saucepan and add Flour, then Milk and whisk until bubbly and thick, add to crockpot. Add in sour cream and stir until combined.




Thai Peanut Chicken

So here’s the truth about this recipe… Guys in my family are typically NOT fans of foreign food or anything that doesn’t look like a slab of meat with some potatoes and yet somehow this dish disappeared instantly!

I recommend serving this over some rice, no need for anything else it’s perfect!

  • 2lbs boneless, skinless Chicken Breast – cubed
  • 2 Bell Peppers – diced
  • 2 cloves Garlic
  • 1/4 cup Soy Sauce
  • 2 Tbl Honey
  • 2 Tbl Rice Wine Vinegar
  • 1/2 Tsp Red Pepper Flakes
  • 1/4 cup Peanut Butter
  • 1/4 cup Cold Water
  • 2 Tbl Corn Starch
  • 1/4 cup Peanuts – optional

For me this made two meals.

Separate everything except the Peanut Butter, Water, Corn Starch and Peanuts into two freezer bags and freeze.

Pull out of the freezer and thaw just enough to put in the crockpot. Cook 4-5 hours on high or 6-8 hours on low. Add the Peanut Butter to the crock pot and mix well. In a small saucepan whisk together corn starch and cold water and heat, mix 1/4 cup liquid from the crock pot and whisk until it becomes bubbly and thick. Add to crock pot, mix together.

Serve over rice!