Ingredients: |
Ingredients: 1- 1/2 pounds cubed chicken breast, or 2 cans.
Olive Oil, for saute'
1/2 lb bacon
1/2 a yellow onion or 1 whole large shallot
1-2 cloves Garlic
2 tbsp gluten free flour
1 box Swanson's Chicken broth
1 tsp salt
1/4 tsp ground cumin
1 tsp oregano
1 tsp Marjoram
1/4 tsp white pepper
1 Tbsp of 1 small can Green chili's (increase if you like spicy, or freeze remaining)
2 cans white beans, drained and rinsed (ex. cannellini, northern)
1 cup sour cream
1/2 cup heavy cream
1 cup Wild and Brown rice blend & required water per package
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Directions: |
Directions:This is a 1 pan plus a crock pot recipe.
Add cubed chicken and about 1 Tbsp. of olive oil to hot skillet. Saute' until juices run clear, making sure to get all sides. Dump into crock pot. Cook the bacon until lightly crispy. Pull out the bacon slices and set aside to cool, leaving drippings in the pan. Add minced onion and garlic and cook until onions are transparent. Add flour and stir, soaking up a lot of the bacon grease. Dump into crock pot including drippings. You are done with the pan now.
To crock pot add broth, cumin, salt, oregano,white pepper, 1/2 can green chili's and beans. Dice the bacon and then add as well. Give it a good stir and let simmer on high for about an hour. Add sour cream and heavy cream. Blend well. Turn the crock pot to low and let it simmer for half 2-3 hours. Meanwhile, prepare 1 cup wild and brown rice according to directions. About a half hour before serving add rice to crock pot and blend well. |
This recipe for Chicken & White Bean Chowder is from