The gluten-free quick focaccia is a dinner save bread, a simple recipe with short leavening! The focaccia is high, golden on the outside but soft inside, perfect to accompany dinner, but also as an appetizer or to fill for lunches out of town or the snacks at school.
# Family💚 this is the focaccia that takes away the desire in a short time and little effort, you can knead it in the afternoon for dinner, by hand or with the planetary mixer (even faster with the leaf hook!). I put it to rise directly in the pan and when it is pretty swollen I go to bake.
Some time ago, with the house upside down due to the endless renovation and the constant request in the ears of non-celiacs at home to have a nice focaccia for dinner, I solved with this tried and tested recipe, the focacciotta,a cross between a focaccia and a loaf!
The precious help in the kitchen was kindly offered by Marco!
The focaccia is kept well closed in bag for food with a clothespin to prevent air from entering. The next day it is perfect to be consumed even without heating them, alternatively, you can comfortably freeze it in pieces and defrost if necessary.
4 MISTAKES NOT TO MAKE IF YOU FREEZE Bread + the trick to have it CRUNCHY … Yes, even Gluten Free
This is not meant to be a long leavening focaccia, the amount of yeast is important, but if you know my recipes a little, you will certainly know that you can decrease and lengthen the leavening times.
Long leavening focaccia: all tips!
If you want to use fresh brewer's yeast, respecting the same rising times, you can use 15 gr.
Just combine salsa verde, white beans, and chicken in a crock pot for great chicken chili that will be the star of any gathering. A wonderful change of pace chili that is super easy to make.
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Introduction and My Rating
The weather is getting colder, and it is time for some great chili. But this super simple crock pot chicken chile is a star year-round, also.
We all love a good bowl of chili, and this one will make you smile. I have many other chili recipes, but this one is special. It has a little heat, a nice sharpness, and great flavor. Add in that it is crockpot easy, this chili is a winner in every way.
Roughly based on my Ultra Simple Crock Pot White Chicken Chili, I pulled the pepper jack cheese, added some green chilis and spices. Of course, I changed the salse from red to green.
My Rating
A nice solid five.
🐓The Chicken
Get your chicken any way you want. Rotisserie chicken is excellent here, but I usually just toss a couple of chicken breast in a 350° oven until done (about 30 minutes, give or take a little). 1 pound will yield about 3 cups.
You need about 3-4 cups for the standard recipe. You can use a bit more or less for your taste.
Raw Chicken Option
The easiest way to use raw chicken is to add the raw chicken with the other ingredients. Cook on low for about 3 hours or high for 1 1/2 hours, then remove and shred. Then place back into the crock pot to finish cooking.
Salsa Verde
Salsa verde is a type of spicy green sauce in Mexican cuisine. It is based on Mexican green tomato or tomatillo and chili pepper. I have never had a good source of tomatilloes, so it is generally not done fresh in my home.
✔️Tips
The Beans
I like to use white beans like great northern or navy beans but you can use the beans of your choice. I now recommend draining and rinsing precooked beans now due to the sodium.
Crock Pot Size
This needs a crock pot of 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.
Nutrition
This is a high protein and low-fat chili that will fit most diets with under 300 calories per serving.
Sodium
If sodium is a concern for you, skip the added salt is about 140 mg per serving. Also, drain and rinse your beans will decrease the sodium some. And, of course, low sodium broth.
Storage
Good refrigerated for 3-4 days. Good frozen for 3-4 months.
📖Chicken Chili Recipes
Ultra Simple Crock Pot White Chicken Chili
White Bean Chicken Chili
Low Fat High Taste Crock Pot White Chicken Chili
Crock Pot Southwest Chicken Chili
🖼️Instructions
Start with 3-4 cups of shredded cooked chicken.
Chop a medium onion.
In a 4 quart or larger crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or Navy beans drained and rinsed, 16 oz jar premade Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and one or two 14 oz low sodium chicken broth. Mix well.
Cook on low for 4 hours or 2 hours on high.
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📖 Recipe
Salsa Verde Chicken Chili a la Crock Pot
From Dan Mikesell AKA DrDan
Just combine salsa verde, white beans, and chicken in a crock pot for great chicken chili that will be the star of any gathering. A wonderful change of pace chili that is super easy to make.
Prep Time 10mins
Cook Time 4hrs
Total Time 4hrs10mins
Servings #/Adjust if desired 8servings
Ingredients
Instructions
Start with 3-4 cups of shredded cooked chicken.
Chop a medium onion.
In a large crock pot, combine the shredded chicken, the chopped onion, 32-48 oz. of cooked Great Northern or other beans drained and rinsed, 16 oz jar pre-made Salsa Verde, 4.5 oz can chopped chilies, 2 teaspoon cumin, 2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and one or two 14 oz. cans low sodium chicken broth. Mix well.
Cook on low for 4 hours or high for 2 hours.
Recipe Notes
Pro Tips
The crock pot size is 4 quarts or above as written if you use the full amount of beans and broth. Both are recommended.
Easy to cut in half and you can use a smaller crock pot.
Most people will want 48 oz of beans and 28 oz of chicken broth but you can adjust to your taste. Also, a bit more or less chicken is fine.
Use the beans you prefer.
1 pound of raw chicken will make about 3 cups of shredded chicken.
You can use raw chicken. Add the raw chicken breasts with all the other ingredients. Cook in high for 1 1/2 to 2 hours then remove and shred. Then add back to finish cooking.
This is high protein and low fat, so is an excellent fit for those diets.
Skip the salt and the sodium is 140 lower.
The serving size about 1 1/2 cup serving size. It varies a bit by the options you use.
Good refrigerated for 3-4 days. Good frozen for 3-4 months.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
Course :Main Course
Cuisine :American
Editors Note: Originally Published October 30, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Michele and I used to eat at a restaurant in the Mission many years ago called Aunt Mary’s, and my favorite thing on the menu was their Pollo a la Crema. And, when I say it was my favorite thing I mean as in I literally ordered it every time I went in. It was that … to read the rest of Chef John’s article about this Chicken a la Crema recipe, please follow this link to become a member.)
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