White chicken chili, doesn't that sound good on a cold winter's night? This is a good recipe for a potluck or your Friday night bookclub. I like the slow cooker method because I can put it all together in the morning, set it on low and have dinner ready at six with very little extra prep. In this version, I've added some cooked squash and leftover mashed potatoes as a thickener. Add some cornbread and a salad and you have a meal.
Here's a money-saving tip: instead of canned beans, I buy and prepare a pound of dry beans ahead of time. If you cook them in a heavy pot over a low flame with lots of water for a few hours, then drain the beans and pack them into ziplock bags you can get the equivalent of 3 (15oz) cans. Freeze what you don't need for the next time.