Crockpot Chicken and Rice Chili

This Crockpot Chicken and Rice Chili Recipe is inspired by Erin's recipe on WellPlated.com for her Crockpot White Chicken Chili. I planned to just post on instagram with a link, but I switched it up a bit and we love it so much I decided to give it it's own post! Apparently I made it just in time too, because it dropped about 30 degrees since yesterday. BRR! I'm not ready for winter weather. 

If you know me, you know I love to bake, but cooking has never come naturally to me. Dave and I got married right as I started familiarizing myself with the stove/oven more and he loves to cook (and is so good at it), so I haven't done a ton of cooking since we've been married.

This year, one of my goals has been to get more comfortable with different recipes and step outside my comfort zone when it comes to cooking. Another has been to start using my crockpot more often, I think I've used it once, mayyyyybe twice, since we got one. Now that we have a wild toddler I am loving crockpot meals that you can just start and let it do it's thing!

One of the main sites that has been my go-to for easy-to-follow, healthy, and husband approved recipes is Well Plated. I actually took dance lessons with Erin in high school, so it's fun to see her blog become so successful! Her Crockpot Buffalo Chicken that she makes for her taquitos has been made several times lately. And I know this chili will be something I make over and over again. So hearty and delicious without the guilt that usually comes with comfort food.  

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Crockpot Chicken and Rice Chili

by Mallorie Owens November-8-2017

This Crockpot Chicken and Rice Chili is so hearty and delicious without the guilt that usually comes with comfort food.

Ingredients

• 2 Chicken Breast
• 32 oz Chicken Stock
• 2 (15 oz) Cans of White Beans (I used Great Northern)
• 3 Cloves Minced Garlic
• 1/2 Large Yellow Onion (chopped)
• 2 Cups Cooked White Rice
• 1 (10 oz) Can of Diced Tomatoes and Green Chilies
• 2 Teaspoons Cumin
• 1 Tsp Chili Powder
• 1 Teaspoon Salt
• 1 Teaspoon Oregano
• Fresh Cilantro (for garnish)
• Grated Cheese (for serving)
• Stonyfield Organic Yogurt (for serving)

Instructions

Place all ingredients in your crockpot other than the rice, yogurt, cheese, and cilantro and stir well. Cook on high for 2-3 hours (mine took 3) or 4-6 hours on low.If you don't have rice already made in your fridge (this is something I always try to keep on hand since Iris loves it), make it while the other ingredients are cooking. We love our rice maker for so many types of meals, I'll make sure to link it!Once your crockpot has worked it's magic, remove one chicken breast and set aside to store in fridge for future recipes. The chicken turns out deliciously juicy, but I thought one breast was plenty and I can't wait to use the other for wraps etc throughout the week.Remove the second chicken breast and shred. Put your shredded chicken back in the pot and stir well. Serve and garnish with the grated cheese, yogurt, and cilantro!

Details

Prep time: 20 mins Cook time: 3 hour Total time: 3 hour 20 mins Yield: 6 servings

Hope you enjoy! You can find all of my recipes in my recipe index. And this is our rice cooker, I use it just about every other day for rice, steamed veggies, dumplings, quinoa, etc. LOVE this thing!

♡ MALLORIE

Healthy Breastfeeding Energy Muffins

Whenever I feel like I need a boost in my breastmilk supply, or even just an easy snack that I know will keep me energized and still feel like a treat I make these Healthy Breastfeeding Energy Muffins. They are simple to make and if you do mini muffins like me, it makes a big batch that are a great snack while you're "stuck" feeding the baby. Make sure you drink a ton of water as well, which will also help your supply and energy levels too!

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Ingredients ≫≫
1/2 cup extra virgin olive OR coconut oil 
1/2 cup organic cane OR coconut sugar
2 tablespoons flaxseed meal 
3 tablespoons of water
1/4 cup applesauce OR 1 egg
1 tablespoon vanilla extract  
1 cup whole wheat flour OR oat flour
1 teaspoon cinnamon 
1-2 tablespoons of brewers yeast (leave out if not breastfeeding) 
1 & 1/2 cups oats – organic, steel cut oats are best for you, but rolled oats are fine  
1/4 cup chocolate chips 
Heaping tablespoon peanut butter  
1-2 tablespoon chia seeds
A pinch of Himalayan salt

Directions ≫≫

Preheat oven to 335 degrees.

In a small bowl, combine the flaxseed and water, let them sit for a few minutes.

In a large mixing bowl, mix the oil and sugar well. Add the applesauce and vanilla. Mix well.

Add the flaxseed and water mixture.

Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.

Finally, stir in the oats and your additional ingredients.  Bake for 10-12 minutes (longer if using a regular muffin tin, time is for mini muffins).

Enjoy!

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I hope you all enjoy the recipe, let me know if you try it, I'd love to see your photos and to know if you loved them as much as I do! Especially if they helped your milk supply, please share! You can find more recipes here.

♡ MALLORIE