My crock pot saves the day again!
Following all the holiday baking, I am
actually a little tired of being in the
kitchen. A fix it and forget it meal is
exactly what I need.
. . . And a warm chili is always
comforting on a cold evening!
Ingredients:
- 3 boneless, skinless Chicken Breasts
- 1 cup frozen White Corn
- 1 – 4 oz can Green Chiles
- 2 – 15 oz cans White Beans
- 2 cups Chicken Stock
- 2 cloves Garlic, minced
- 1/2 Onion, diced
- 2 tsp Cumin
- 1 tsp dried Oregano
- 1/2 tsp Pepper
- 2 tsp Salt
- 1 tbsp Arrowroot Powder
- 1/4 cup Unsweetened Almond Milk
- 1/2 Lime, juiced
- 1 Avocado
- 1 bunch Cilantro or Parsley
Instructions:
1. Add all ingredients through the salt
to a slow cooker.
2. Cook on low for 8 hours.
3. Add arrowroot powder (or cornstarch),
milk (can use dairy milk if preferred),
and lime juice, mixing well during the last
30 minutes.
3. Serve garnished with sliced avocado
and either cilantro or parsley.
