I’ve been traveling a lot, working a lot, and frankly, playing a lot. Which means I have not had a lot of time to cook dinner. I need something that can do the cooking for me when I’m running around. And friends, that is the exact beauty of the crock pot. Most are fairly cheap at about $30, and they will let you multi-task with ease.
One of my favorite crock pot recipes is for White Chili. It’s easy, it feeds an army, and is perfect for football on Sundays.
Best-Ever White Chili (adapted from 150 Best Slow Cooker Recipes)
- 2 tbs vegetable oil
- 1 lb ground turkey or ground chicken
- 2 onions, chopped
- 6 cloves of garlic, minced
- 1 tbs cumin
- 2 jalapeno peppers, minced
- 1 tbs both salt and black peppercorns
- 1 1/2 tsp crushed red pepper flakes
- 1 can of Cannellini Beans (19 oz)
- 1 can of diced or crushed tomatoes (28 oz including juice)
- 2 cups chicken or vegetable stock
- 1 1/2 cups shredded monterey jack or sharp cheddar cheese
In a skillet, heat 1 tbs veg oil over medium-high heat. Add ground turkey and cook breaking up the meat until it is no longer pink. Drain the meat and transfer it to the crock pot. Reduce the oven heat to medium and add the remaining oil to the pan. Add chopped onions and cook until softened. Then add garlic, cumin, jalapeno, red pepper flakes, salt and pepper, and cook stirring for about a minute. Add the tomatoes and broth, and bring to a boil. Cook until the liquid is reduced by one-third (approximately 5 mins). Add the beans to the stoneware and pour the tomato mixture over them.
Stir the ingredients in the crock pot and put on the cover. Cook on low setting from 6-8 hours, or high setting for 3-4 hours. Afterwards, stir in cheese and cover and cook for 20 more mins.
For those of you with unpredictable hours (ahem), don’t forget that you can let the crock pot work while you sleep! Talk about multi-tasking. I often cook while I sleep and then just put the porcelain dish in the fridge. Dinner is served!