Fix-It and Forget-It Christmas Cookbook by Phyllis Pellman Good
Authors: Phyllis Pellman Good
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and cook 5 more minutes.
Serving suggestion: Serve with plenty of cooked rice .
Note:
This has become our traditional Christmas dish ever since we stopped doing a big sit-down meal. With family coming at different times during the day, a slow-cooker Jambalaya is perfect.
White Chicken Chili
Jewel Showalter
Landisville, PA
Makes 6-8 servings
Prep. Time: 25 minutes
Cooking Time: 3½-5 hours
Ideal slow cooker size: 5-qt.
2 whole skinless chicken breasts
6 cups water
2 chopped onions
2 garlic cloves, minced
1 Tbsp. oil
2-4 4¼-oz. cans chopped green chilies, drained, depending on your taste preference
1-2 diced jalapeño peppers
2 tsp. ground cumin
1½ tsp. dried oregano
¼ tsp. cayenne pepper
½ tsp. salt
3-lb. can navy beans, undrained
1-2 cups shredded cheese
sour cream
salsa
1. Place chicken in slow cooker. Add 6 cups water.
2. Cover. Cook on Low 3-4 hours, or until chicken is tender but not dry.
3. Remove chicken from slow cooker. When cool enough to handle, cube and set aside.
4. Sauté onions and garlic in oil in skillet. Add chilies, jalapeño peppers, cumin, oregano, pepper, and salt. Sauté 2 minutes. Transfer to broth in slow cooker.
5. Add navy beans.
6. Cover. Cook on Low 30-60 minutes.
7. Right before serving add chicken and cheese.
8. Serve topped with sour cream and salsa.
Serving suggestion: Cornbread and/or corn chips are good go-alongs with this Chili.
Variation:
If you want to use dried beans, use 3 cups navy beans. Cover with water in saucepan, soaking overnight. In the morning, drain and cover with fresh water. Cook in saucepan over low heat, 7-8 hours, or until tender. Drain off excess moisture and stir into chicken and broth.
White Chili
Rebecca Plank Leichty
Harrisonburg, VA
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time: 4-10 hours
Ideal slow cooker size: 5-qt.
15-oz. can chickpeas, or garbanzo beans, undrained
15-oz. can small northern beans, undrained
15-oz. can pinto beans, undrained
1 qt. frozen corn, or 2 1-lb. bags frozen corn
1½ cups shredded cooked chicken
2 Tbsp. minced onion
1 red bell pepper, diced
3 tsp. minced garlic
3 tsp. ground cumin
½ tsp. salt
½ tsp. dried oregano
2 15-oz. cans chicken broth
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-10 hours or on High 4-5 hours.
Serving suggestion: Serve with warmed tortilla chips topped with melted cheddar cheese .
Variation:
For more zip, add 2 tsp. chili powder, or one or more chopped jalapeño peppers, to Step 1.
Italian Chicken Chili
Betty K. Drescher , Quakertown, PA
Makes 8 servings
Prep. Time: 20-30 minutes • Cooking Time: 6¾ hours
Ideal slow cooker size: 5-qt.
½ lb. loose Italian sausage, hot, or sweet
1 tsp. olive oil
1 lb. boneless, skinless chicken breasts, uncooked and cut into 1” cubes
28-oz. can crushed tomatoes, undrained
28-oz. can diced tomatoes, undrained
15-oz. can white kidney, or cannellini, beans, rinsed and drained
2 celery ribs, chopped
1 cup onions, chopped
1 small red bell pepper, chopped
½ cup chicken broth
2 Tbsp. chili powder
2 tsp. dried oregano
2 tsp. minced garlic
2 tsp. dried thyme
1 medium zucchini, diced
1 cup sliced fresh mushrooms
¼ cup minced fresh parsley
shredded Italian cheese blend, optional
1. In large skillet, cook sausage in oil over medium heat. Stir frequently to break up clumps. Cook until no longer pink. Drain off drippings.
2. Transfer sausage to slow cooker. Stir in chicken, crushed and diced tomatoes, beans, celery, onion, red bell pepper, broth, chili powder, oregano, garlic, and thyme.
3. Cover. Cook on Low 6 hours.
4. Stir in zucchini and mushrooms.
5. Cover. Cook on High 45 minutes.
6. Sprinkle with parsley.
7. Serve individual bowls of soup with shredded Italian cheese blend, if you wish.
Chicken Sausage Fennel Soup
Jean Harris Robinson
Pemberton, NJ
Makes 12-14 cups
Prep. Time: 20 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 4- to 5-qt.
1 stick (8 Tbsp.) butter
¾ cup flour
2 fennel bulbs cut into large
Serving suggestion: Serve with plenty of cooked rice .
Note:
This has become our traditional Christmas dish ever since we stopped doing a big sit-down meal. With family coming at different times during the day, a slow-cooker Jambalaya is perfect.
White Chicken Chili
Jewel Showalter
Landisville, PA
Makes 6-8 servings
Prep. Time: 25 minutes
Cooking Time: 3½-5 hours
Ideal slow cooker size: 5-qt.
2 whole skinless chicken breasts
6 cups water
2 chopped onions
2 garlic cloves, minced
1 Tbsp. oil
2-4 4¼-oz. cans chopped green chilies, drained, depending on your taste preference
1-2 diced jalapeño peppers
2 tsp. ground cumin
1½ tsp. dried oregano
¼ tsp. cayenne pepper
½ tsp. salt
3-lb. can navy beans, undrained
1-2 cups shredded cheese
sour cream
salsa
1. Place chicken in slow cooker. Add 6 cups water.
2. Cover. Cook on Low 3-4 hours, or until chicken is tender but not dry.
3. Remove chicken from slow cooker. When cool enough to handle, cube and set aside.
4. Sauté onions and garlic in oil in skillet. Add chilies, jalapeño peppers, cumin, oregano, pepper, and salt. Sauté 2 minutes. Transfer to broth in slow cooker.
5. Add navy beans.
6. Cover. Cook on Low 30-60 minutes.
7. Right before serving add chicken and cheese.
8. Serve topped with sour cream and salsa.
Serving suggestion: Cornbread and/or corn chips are good go-alongs with this Chili.
Variation:
If you want to use dried beans, use 3 cups navy beans. Cover with water in saucepan, soaking overnight. In the morning, drain and cover with fresh water. Cook in saucepan over low heat, 7-8 hours, or until tender. Drain off excess moisture and stir into chicken and broth.
White Chili
Rebecca Plank Leichty
Harrisonburg, VA
Makes 6-8 servings
Prep. Time: 15 minutes
Cooking Time: 4-10 hours
Ideal slow cooker size: 5-qt.
15-oz. can chickpeas, or garbanzo beans, undrained
15-oz. can small northern beans, undrained
15-oz. can pinto beans, undrained
1 qt. frozen corn, or 2 1-lb. bags frozen corn
1½ cups shredded cooked chicken
2 Tbsp. minced onion
1 red bell pepper, diced
3 tsp. minced garlic
3 tsp. ground cumin
½ tsp. salt
½ tsp. dried oregano
2 15-oz. cans chicken broth
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-10 hours or on High 4-5 hours.
Serving suggestion: Serve with warmed tortilla chips topped with melted cheddar cheese .
Variation:
For more zip, add 2 tsp. chili powder, or one or more chopped jalapeño peppers, to Step 1.
Italian Chicken Chili
Betty K. Drescher , Quakertown, PA
Makes 8 servings
Prep. Time: 20-30 minutes • Cooking Time: 6¾ hours
Ideal slow cooker size: 5-qt.
½ lb. loose Italian sausage, hot, or sweet
1 tsp. olive oil
1 lb. boneless, skinless chicken breasts, uncooked and cut into 1” cubes
28-oz. can crushed tomatoes, undrained
28-oz. can diced tomatoes, undrained
15-oz. can white kidney, or cannellini, beans, rinsed and drained
2 celery ribs, chopped
1 cup onions, chopped
1 small red bell pepper, chopped
½ cup chicken broth
2 Tbsp. chili powder
2 tsp. dried oregano
2 tsp. minced garlic
2 tsp. dried thyme
1 medium zucchini, diced
1 cup sliced fresh mushrooms
¼ cup minced fresh parsley
shredded Italian cheese blend, optional
1. In large skillet, cook sausage in oil over medium heat. Stir frequently to break up clumps. Cook until no longer pink. Drain off drippings.
2. Transfer sausage to slow cooker. Stir in chicken, crushed and diced tomatoes, beans, celery, onion, red bell pepper, broth, chili powder, oregano, garlic, and thyme.
3. Cover. Cook on Low 6 hours.
4. Stir in zucchini and mushrooms.
5. Cover. Cook on High 45 minutes.
6. Sprinkle with parsley.
7. Serve individual bowls of soup with shredded Italian cheese blend, if you wish.
Chicken Sausage Fennel Soup
Jean Harris Robinson
Pemberton, NJ
Makes 12-14 cups
Prep. Time: 20 minutes
Cooking Time: 4-5 hours
Ideal slow cooker size: 4- to 5-qt.
1 stick (8 Tbsp.) butter
¾ cup flour
2 fennel bulbs cut into large
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