Because I'd been feeling guilty for not cooking... I teamed up with my Cusinart Slow Cooker and found this YUMMY recipe that came with the crock pot.
White Chili With Chicken
1 pound white beans
1 TB good quality olive oil
2 cups chopped onions
1 TB chopped garlic
5 cups chicken stock, nonfat, low-sodium
1 1/2 pounds chicken breast meat, cut in 1-inch cubes
3/4 cup prepared salsa verde (from a jar)
2 tsp ground cumin
1 1/2 tsp oregano
1 tsp coriander
2 jalapeno peppers, cored, seeded and minced (optional)
1 tsp kosher salt
1 tsp freshly ground white pepper
2 cups cut white or yellow corn, (thawed if frozen)
8 lime wedges
Pick over beans and discard any stones or bits of dirt. Soak beans overnight (8 hours) in water to cover by 3 inches. Drain and Rinse
Lightly coat the interior of the ceramic pot of the Cusinart Slow Cooker with cooking spray.
Heat oil in a skillet over medium heat. Add onions and garlic. Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and chicken in slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapenos. Cover and cook on Low for 5 hours using Timer function; slow cooker will automatically switch to Warm setting. One half hour before serving, turn heat to High; stir in corn.
Serve with wedge of lime
Tip: sliced or diced avocado makes a good garnish for White Chicken Chili.
What I did - didn't do -- Used chicken broth that wasn't low-fat low blah blah, used chicken tenders instead of breast meat - because then I didn't have to chop 'em up. Just tossed 'em in. After chicken slow cooks it's easily breakable with stirring. Used regular salt cuz I'm not kosher, used white corn... forgot the lime wedges and forgot the avocado. I have left overs so I'm totally adding the lime and avocado today for lunch. ...mmmm...