White Chicken Chili

Years ago, when I was assistant manager for the local humane society I volunteered for the county Chamber of Commerce.  One of our events that we tried was a Winterfest. One of the events at Winterfest was a Chili Cookoff that was held at our church. A local restaurant belonging to members of our church supplied White Chicken Chili. I had never had this before and tweaked recipes to try to get close to that delicious chili. This take is the closest I have had so far.

White Chicken Chili

Ingredients:

1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

Directions:

1. Place chicken, onion and garlic in a CrockPot. Stir in the broth, chiles, cumin, oregano and cayenne.
2. With a potato masher, mash 1 can of beans until smooth. Add to crockpot. Add remaining beans to crockpot.
3. Cook on high for 4 hours or 8 hours on low.
4. Top each serving with Monterey Jack and jalapeno pepper (if desired).

YIELD: 10 servings (2-1/2 quarts)

Enjoy!

Ingrid

Mississippi Pot Roast

Back in 2020 when the world was waking back up, my youngest got a job at Dick's Sporting Goods.  He loved working there, and even became the Team Lead for both the Hunting and Archery, and Outdoor Sports departments.  But alas, college classes got in the way.  The Admin told him about Mississippi Pot Roast, so he insisted I make some.

Some people like to add extra ingredients but this version only has the five basic ingredients, making it a true Mississippi Pot Roast.  Cooked in the slow cooker the flavors meld perfectly to the best pot roast you will ever have.  Once you have this pot roast, other pot roasts won't be as appealing.

 Mississippi Pot Roast

Ingredients:

      1 (3-4 lb) Chuck Roast

      1 packet Ranch Dressing Mix

      1 packet Au Jus Mix (or use my Au Jus recipe below)

      1/4 cup Butter, sliced

      4-5 Pepperoncini Peppers, with a splash of brine for added flavor

Instructions:

1. Heat Olive Oil in skillet. Brown roast on both sides, for a bit of extra caramelized flavor. 
2. Place roast in the slow cooker.
3. Sprinkle the top with the ranch dressing mix and au jus mix. 
4. Place peppers on top of the mixes.
5. Add the butter slices.
6. Cook over low for 8 hours. 
7. Serve with favorite vegetables, and pasta, rice or potatoes.

Notes: 

• The small amount of brine is all of the liquid you need to add to this recipe. It will make enough of it's own. 
• Add carrots and potatoes with 1 1/2 hours left, if desired. 

Makes 8 servings.