Last weekend we had surprise company and since I am still kitchenless I decided to do slow-cooker recipes that I can start in my test kitchen here at Barhyte Specialty Foods and then just transport them home. The slow-cooker has become my new best friend. Jen, my old dear friend, well not old in that sense of the word, but truly a dear friend has been singing the virtues of her slow-cooker for a very long time. The remodel finally made me pay attention and purchase my own. I chose the Dr. Weil by Spring slow-cooker and love it. Their web address is www.DrWeilSpring.com

The first thing I am making is a White Chili that I will serve with Jalapeno Corn Bread.

White Chili

2 lbs Chicken Breasts cubed into a 1/2 inch dice

1 bottle Saucy Mama Lime Chipotle Marinade

1 lb Great Northern Beans

8 Cups Water

2 Tablespoons Olive Oil

1 large Onion chopped

6 Cups chicken broth

1 Tablespoon Cumin

2 Tablespoons Chili Powder

1 Tablespoon Cilantro

In a large zip-lock bag place cubed chicken and marinade. Refrigerate for 1/2 hour to 1 day.

Place beans in a large pan with water. Set over medium-high heat. Bring to a boil and reduce heat to medium-low. Simmer covered for about 20 to 30 minutes.

While beans are simmering heat olive oil in a large skillet. Add onions to pan and cook until softened about 5 minutes. Remove onion with a slotted spoon and set aside. Add marinated chicken to the pan and stir to sear on all sides. If you do not have a large enough pan do this in two batches as crowding the chicken will cause it to steam and not sear. You want to get some nice carmalization on the chicken.

Drain beans and place in slow-cooker. Place chicken in the slow-cooker along with the onions. Add 1 cup of chicken broth to the skillet in which the chicken was cooked and heat to a boil. Stir to remove the brown bits from the bottom of the skillet. Pour into the slow-cooker with the remaining 5 cups chicken broth.

Cook on low for 6 to 7 hours.

Jalapeno Corn Bread

1 Cup Yellow Corn Meal

1 Cup all-purpose Flour

1/4 Cup Sugar

1 Tablespoon Baking Powder

1 Teaspoon Salt

1 Cup Milk

1/3 Cup Vegetable Oil

2 Heaping Tablespoons Haus Barhyte Jalapeno Gold Mustard or Food and Wine Spicy Red Jalapeno Mustard

1 large egg lightly beaten

Preheat oven to 400 degrees

Grease 8 inch square baking pan

Mix dry ingredients in a medium bowl. In a small bowl whisk wet ingredients together until well blended. Pour wet ingredients into the dry and stir just enough to blend. It’s OK if the mixture is a little lumpy. Just don’t over mix or the corn bread will be tough. Pour into prepared pan and bake in pre-heated oven for 20 to 25 minutes until a wooden toothpick inserted into the center comes out clean. Serve warm.