Your crock pot is your friend
Crock pots are great for creating one pot meals you can start up before you leave for the day and let cook all day.
To make it even easier, prepare the ingredients the night before (anything that needs to be chopped or defrosted), so all you need to do is mix it all up and set the timer.
Here's a White Chicken Chili recipe from the Guide to Southern Food at About.com
A delicious chicken chili for the slow cooker, made with chicken, beans, and other ingredients.
* 1 lb chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)
* 1 cup chopped onion
* 1 can (or the equivalent) chicken broth
* 2 cloves of garlic, chopped finely
* 2 tsp Cumin seed (ground will not withstand long cooking as well)
* 1/2 tsp dried oregano leaves
* 3 -15oz cans white beans (great northern or cannellini), drained and rinsed
* 1 or 2 chopped red, green or yellow bell peppers, or combination
* jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)
In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.
Now here is the important part if you don't want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.
Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.
Chicken Chili shared by boathoff -- a member of the Southern Food community at southernfood.about.com