What Cooking ?

 It's Wednesday  and time for What's Cooking post and Link up ! 

As a Mom I must have answered that question a couple of hundred of times . So every Wednesday I ask you that . And hopefully you will share some favorite recipes with Me! 

My Recipe: 

• 1 ½ lbs boneless skinless chicken breasts , or thighs
• 1 onion, finely chopped
• 2 15-oz cans white beans, drained and rinsed (such as Great Northern or cannellini)
• 1 4.5-oz can mild diced green chilis
• 1 cup mild green salsa verde , (tomatillo salsa), divided
• 1 cup chicken stock
• 1 tsp granulated garlic powder
• 1 tsp ground cumin
• ½-1 tsp kosher salt
• 4 tbsp cream cheese 

• Add the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart slow cooker. 

  • Cover and cook on high for 4-5 hours or low for 6-8 hours.
  • Uncover, remove the chicken, and shred with two forks or dice into chunks.
  • • Using an immersion blender, blend the bean mixture for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine. Note: blending for just a few seconds will add a creaminess to the creaminess, while leaving the texture of most of the beans.

      • Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until well incorporated.
      • Add the chicken back to the slow cooker, along with the cream cheese mixture, stirring to combine. Taste and add additional salt or salsa if desired.
      • Serve with any toppings you like.

      Share your recipe here ; 

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