ok, still in the spirit of sharing (what’s supposed to be 4) recipes for my challenge, i wanted to also share recipe #2.
in my defense, we moved and unpacked the first couple weeks of the year, so i’m actually not feeling all that bad about being a little behind!
this is a recipe i had been wanting to try for awhile, just didn’t have the time! but, matt and i have gotten into the habit of using our slow cooker on a weekly basis—so over this last weekend was the perfect time to try it out.
now, i’m giving you the link to this recipe—which isn’t for the slow cooker, but we had success modifying it into a slow-cooker recipe that was delicious.
4 boneless, skinless chicken breasts
2 green bell peppers
1 yellow onion
1 can diced green chilies (she says optional, i’d say go with it for some extra flavor)
2 14-oz cans of white beans, rinsed and drained
4 c. chicken or vegetable broth
1 t. chili powder
¼ t. cayenne pepper
salt and pepper to taste
¼ c. cornmeal
¼ c. milk
dice green bell pepper, onion and jalapeno. rinse and drain the white beans. combine all of the ingredients into the slow cooker through salt and pepper. cook on hi for 4 hours or lo for 6-7 hours. two hours before your timer expires, combine the cornmeal and milk. let set for 1 hour. with one our remaining, add the cornmeal/milk mixture. remove the chicken breasts, shred, and return to the slow cooker. season to taste.
we ended up adding a bit more cayenne powder, and i also added some garlic powder as well. garnish with shredded cheese, sour cream, cilantro, and if you’re matt, cholula.
coupled with some gf corn bread muffins, this lasted us easily for 4 meals apiece, so it makes a lot! plus, with the extra cold weather in illinois, it has been the perfect meal to warm us up.
yum! thanks to lindsay at pinch of yum for the inspiration and beautiful pictures!