Slow Cooker White Chili

Hi Friends!!

Our crock pot has been in hiding these past few months and I’ve really only used it once before… like ever! I know, what am I, crazy?? Crock pots are so perfect when you’re constantly on the go and unable to spend a lot of time cooking. You just prep all the ingredients, throw them all into the crock pot, turn it on, go do yo thang, get home, and have a delicious meal waiting for you! So I dug it out of its hiding spot finally and decided to make a slow cooker white chili last week because red chili is overrated now. Just kidding, totally still love my red chilis, but I find that white chilis are less bloaty for us!! Red chili is usually tomato based and tomato is a big bloaty food for us. Anytime we make chili, or all foods in general, we avoid onion and garlic, which are AMAZING in everything, we know. But we know our bodies will literally implode if we eat them. Very tragic, I know. So you’ll find that all of our recipes exclude onion and garlic, in which you can simply add in if you don’t have our problem!

Going back to “decided to make a slow cooker white chili LAST WEEK”… I said last week because if you watched our Instagram story last week, you know I put allllll the ingredients in the crock pot and was about to turn it on when I noticed little microscopic brown bugs on my quinoa measuring cup. I thought I was seeing things because quinoa generally leaves a tiny bit of its remnants behind on spoons, but they started to MOVE so I took a closer look and *barf* quinoa bugs!!!!! Our bag of quinoa wasn’t supposed to expire until 2018, but thanks to the not so good zip lock of the bag, little bugs started to grow in it. ALLL over. So I had to throw out the whole entire batch. Not gonna lie, we did think for a split second about “extra protein”, but soon felt gaggy and decided to throw it all out. So this is why I say this is my SECOND attempt at making this white chili! It took a week for me to get over my fear of quinoa and decided to run into Sprouts to get just 1 cup of quinoa that I needed for this recipe. The quinoa bugs stand NO CHANCE at moving into my quinoa now! Just make sure you check your quinoa or any other grains, like rice, before use because this is very common! If I didn’t scare you by this point, feel free to check out our Instagram story and recipe below and give it a go, quinoa buggies free! 😉 GOOD LUCK!!

P.S. Can I just tell you that this might be my new fave chili recipe?! WHITE CHILI FOR THE WIN!!! SOOOOO yummmy and BLOATY FREEEEE!!!! We are very happy girls.

1½ lb. chicken breasts
1 cup uncooked quinoa
2 celery stalks, chopped
1 jalapeño, de-seeded and chopped
2 (4 oz) cans diced green chiles
1 (15 oz) can cannellini beans, drained
1 (15 oz) can corn, drained
4 cups low-sodium chicken broth
Juice of 1 lime
1 tablespoon cumin
½ teaspoon dried oregano
1 bay leaf
salt & pepper to taste
Toppings: Cilantro, avocado, shredded cheese

1. Place the chicken in the slow cooker first, then add the rest of the ingredients. Cover and set on high for 3 to 4 hours or low for 6 to 8 hours.
2. Remove the chicken and shred with two forks then add the pieces back into the slow cooker.
3. Spoon chili into bowls and top with cilantro, avocado, shredded cheese, and more salt & pepper if needed.
4. ENJOY!!

xoxo Elisa