My 5 year old had his first tee ball game today. It was so cold and windy that we were bundled up in blankets watching. One of the highlights, was watching him after the first inning. While all the other kids ran off the field, he stayed in his position for at least another two minutes. We were cracking up in the stands until one of the coaches finally noticed. He did succeed and hit a few good balls and he scored one run. His team, the Red Sox, cheered with victory. I have to admit there is tons of entertainment to be had watching five year old boys run the wrong direction on the bases, tackle the ball as a group, and all together forget to look that the ball is headed their direction. I wish I had brought my video camera!
After a cold day on the field, this crock pot white chicken chili, was the perfect meal to come home to. This recipe is adapted from an original Betty Crocker slow cooker recipe.
1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 cans navy beans
1 (15 ounce) cans hominy or 1 (15 ounce) cans white corn
1 (1 1/4 ounce) envelope taco seasoning
2 (4 1/2 ounce) cans of chopped green chiles
1 (10 3/4 ounce) cans condensed cream of chicken soup
1 (14 ounce) cans chicken broth
1/2 cup sour cream
1. Place chicken in slow cooker. Top with beans and corn.
2. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
3. Cover and cook on low for 8 to 10 hours
4. Before serving, stir gently to break up chicken.
5. Serve topped with chips, cheese and sour cream.