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January 8, 2010 / Sarah

National Slow Cooker Month

White Chili
Adapted from Taste of Home

1 medium onion, chopped
2 garlic cloves, minced
1 quart (4 cups) of water
2 boneless, skinless chicken breasts
1/2 pound dry navy beans
1/2 green bell pepper, chopped
1 1/2 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 teaspoon chicken bouillon granules

  1. Add all the ingredients above to the slow cooker – do not stir.
  2. Cook on high for 8 – 10 hours
  3. Uncover and stir to break up the meat.
  4. Spoon into bowls and top with shredded Monterey Jack cheese, sour cream, and red pepper flakes.


One Comment

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  1. Pavelu Bento / Feb 3 2010 10:36 pm

    Great article. There’s a lot of good info here, though I did want to let you know something – I am running Fedora with the latest beta of Firefox, and the layout of your blog is kind of flaky for me. I can read the articles, but the navigation doesn’t function so well.

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