Southern Presbyterian
Puritan Board Doctor
From time-to-time I like to dabble with culinary creativity. Last Saturday evening was my turn to prepare the dish for our weekly Fellowship Meal at church, and being a big fan of crockpot cooking (because basically I'm a very lazy cook) I decided to make some white chili.
The recipe:
5 - 12.5 oz. cans of chunk chicken (or you could fry and cut up your own chicken)
1 - can creme of mushroom soup
1- can creme of chicken soup
2 - cans of white beans (drained and rinsed)
2 - large jars of sliced mushrooms
1/2 cup milk
2 tea spoons of crushed red peppers
1/2 tea spoon minced garlic
2 table spoons corn starch
1/4 cup water
A 5 quart crockpot
Drain the chicken and place in the crockpot.
Drain and rinse the beans then dump them in the crockpot.
Drain the mushrooms and dump them in the crockpot.
Mix together the soup, milk, red peppers, and garlic - I used the food processor to get it really smooth - the red peppers add just a bit of color as well as spice.
Pour the liquid concoction over the top and stir together with chicken, mushrooms, and beans.
Cook on Low overnight - about 8 - 10 hours.
In the morning, mix the 1/4 cup of water with the corn starch and stir into the contents of the crockpot (I like my chili a bit thick).
Enjoy!
Note: The crockpot came home empty last Sunday afternoon.
The recipe:
5 - 12.5 oz. cans of chunk chicken (or you could fry and cut up your own chicken)
1 - can creme of mushroom soup
1- can creme of chicken soup
2 - cans of white beans (drained and rinsed)
2 - large jars of sliced mushrooms
1/2 cup milk
2 tea spoons of crushed red peppers
1/2 tea spoon minced garlic
2 table spoons corn starch
1/4 cup water
A 5 quart crockpot
Drain the chicken and place in the crockpot.
Drain and rinse the beans then dump them in the crockpot.
Drain the mushrooms and dump them in the crockpot.
Mix together the soup, milk, red peppers, and garlic - I used the food processor to get it really smooth - the red peppers add just a bit of color as well as spice.
Pour the liquid concoction over the top and stir together with chicken, mushrooms, and beans.
Cook on Low overnight - about 8 - 10 hours.
In the morning, mix the 1/4 cup of water with the corn starch and stir into the contents of the crockpot (I like my chili a bit thick).
Enjoy!
Note: The crockpot came home empty last Sunday afternoon.
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