white chicken chili

Nothing better than throwing dinner in the Crockpot and having it be done by the time you get home from work. Makes 4 large servings.

• 1 pound boneless skinless chicken breasts

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 24 ounces low sodium chicken broth

• 1 15-ounce can Northern beans, drained and rinsed

• 2 4-ounce cans diced green chiles, whatever heat you like

• 1 15-ounce can whole kernel corn, drained

• 1/2 tsp each black pepper, chili powder, cilantro

• 1 tsp each cumin, oregano

• salt to taste

• 2 tsp cornstarch

• 4 ounces cream cheese, softened

• 1/4 cup milk (or half and half; nondairy unsweetened works well too)

Add chicken and all spices to Crockpot. Top with onion, garlic, beans, chiles, corn, and chicken broth. Stir. Cook on low for 8 hours or high for 3-4 hours.

Remove the chicken, shred with two forks, and return to Crockpot. Whisk the cornstarch into the milk and add milk and cream cheese to Crockpot. Cook on high for 15 minutes. Leave on warm until you are ready to serve.

crockpot apple crisp

Good for when you’re in an apple kinda mood but not a pie-making mood, and still want your house to smell good. Makes 4 small servings.

For the apples:

• 6 apples, peeled, cored, and cut into thick slices. Most kinds of apples will work here; try to avoid very soft varieties

• 1/2 cup packed brown sugar

• 2 tbs white sugar

• 2 tsp cinnamon

• 1/4 tsp nutmeg

For the crumble topping:

• 1 cup oats

• 3/4 cup flour

• 1/4 cup packed brown sugar

• 1 tsp cinnamon

• 1/2 cup (one stick) butter or similar, cut into small cubes

In the Crockpot, combine the first half of the ingredients. In a bowl, combine the crumble ingredients. Stir the apples one more time and then sprinkle on the topping. Cook on high for two hours or on low for three hours, until the apples can easily be poked with a fork. Let it sit off the heat for at least 30 minutes before serving.

I don’t make the rules, but I would serve this with vanilla ice cream or whipped cream.