In the cooler months, I have similar characteristics to that of a bear.
Eat and eat and eat.
Find a warm cozy spot.
Hibernate for the winter.
Yeah I’m not much of a cold weather kind of girl. Don’t get me wrong. I love Fall and all that it brings.
The leaves changing to vibrant colors, the reprieve from garden work, bonfires, hoodie sweatshirts, apple picking, pumpkin picking, and fall baking are all great. I’m just not one that likes to be outdoors in the cooler months. Brrrr…
I go into hibernation mode. I don’t want to go anywhere. I don’t want to deal with the jackets and coats. I just want to stay inside curled up in a warm blanket by the fire. Bonus points if I have a good book in hand or if we have a good movie to watch.
Yes, I’m quite bear-like. My husband can verify that fact most mornings. Bear am I. I require silence for at least fifteen minutes upon awakening. You wouldn’t want to get mauled by the angry bear, would you? I’m pretty sure at this point, he wishes that I would take up coffee drinking, but alas I have not. I do however enjoy a nice hot herbal tea with honey. Bears like honey, right? I’m pretty sure Winnie the Pooh does at least.
Meals in the colder months also need to be hot and simple. Bears like me don’t have a lot of energy to expend in the kitchen. We’re in hibernation mode and require simplicity and warmth.
That’s one reason why I love a good slow cooker meal during the cold seasons. Throw a few things together in the morning, turn it on, and we have a tasty meal by the end of the day to feed momma and papa bear and our two little bear cubs.
Slow cooker white chicken chili is on our list of tried and true slow cooker recipes that we make. It’s simple, hearty, delicious, and puts some warmth back into this cold grumpy bear.
- 10 cups chicken broth (I use homemade)
- 1 1/2 cup dried great northern beans or 2 cans of beans (drained)
- 1/2 cup onion, diced
- 1 jalepeno, diced
- 4 cloves garlic, pressed or minced
- 2 tsp dried oregano
- 2 1/2 tsp cumin
- 2 1/2 tsp sea salt (start with less if your broth is salted)
- 3 cups chicken (leftover shredded chicken or 2-3 raw chicken breasts)
- Dump all ingredients in a slow cooker.
- If using leftover chicken, add the last hour.
- Cook on low for 5-7 hours.
- If using raw chicken, remove chicken, shred and return to slow cooker.
- If you like a slightly thicker chili, mashe some of the beans to thicken.
- Serve with fresh cilantro and sour cream.