Sunday, September 19, 2010
White Bean Chicken Chili (Slow-Cooker)
I have a love/hate relationship with my Crockpot. I love the convenience of having a hot meal ready at the end of the day but I hate the fact that I still don't have many recipes I love to make in it.*
This creamy white bean chicken chili is the exception of course. This chili is really, really good and so perfect now that the weather is starting to cool down. I know I'll be making this a lot this winter....YUM!!
Not a love connection....yet.
Other love/hates in my life....
The germ pit at the mall.
The kiss & ride line at school.
Mini shopping carts at the grocery store.
* Please feel free to send along your favorite slow cooker recipes---thanks in advance!
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
1-2 cans (4 ounces each) chopped green chilies (I'm a wimp and only used 1 can)
1 teaspoon salt, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper, divided
1/4 teaspoon cayenne pepper
1 cup sour cream (I used reduced fat)
1/2 cup whipping cream
cilantro, chopped (to garnish)
paprika, (to garnish)
1. Season the chicken with half the salt and half the pepper.
2. Then, in a large saucepan, saute chicken, onion and garlic powder in oil for 3-4 minutes.
3. Add the chicken mixture to your slow-cooker. Add beans, broth, chilies and seasonings to slow-cooker as well. Cook on low for 4 hours.
4. After 4 hours, shred the chicken with a fork and stir in sour cream and whipping cream, let cook for another 15 minutes on low.
5. Garnish with fresh cilantro and a sprinkle of paprika, if desired. Serve immediately. This is especially good served with tortilla chips.
Makes about 6 servings.
Source: adapted from My Kitchen Cafe
Labels: Slow-Cooker, Soup
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Yum! I love white chicken chili but I'm not sure I've ever made it myself. Will definitely be trying this recipe when (if!) it ever gets cool down here.ReplyDelete
Maria, I am SO right there with ya on the crockpot. I love, love, love the idea of knowing that dinner is cooking away at home while I'm off elsewhere, but I have yet to find a recipe that I'm crazy about. Except one for apple butter ... but one can't feed one's family a dinner of apple butter!ReplyDelete
You may have come across this site before:
I've been meaning to try one of her recipes, but just haven't gotten around to it. Some of them look pretty good, though!
Oooh Yum! I can't wait for cooler weather here in So Cal so I can try this one out! Here is an excellent recipe for BBQ Pulled Chicken for ya, it's one of my favorites, I am too trying to get more recipes for my slow cooker :)ReplyDelete
Barbecue Pulled Chicken Sandwiches
(Sauce adapted from Steven Raichlen via Serious Eats)
2 cups Ketchup
1/4 cup Cider Vinegar
2 tablespoons Worcestershire Sauce
3/4 cup packed Brown Sugar + 2 tablespoons
1 tablespoon Molasses (didn't have)
1 tablespoon Yellow Mustard
1 tablespoon Chile Powder
1 teaspoon Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoons Tabasco sauce (I used Franks Red Hot Sauce)
1 large onion, thinly sliced in half moons
3-4 boneless, skinless chicken breast, cut in half (I used 7 small chicken thighs)
1 + 1/2 cup extra sharp cheddar cheese, shredded
4-5 hamburger buns or soft rolls
1. In a medium mixing bowl whisk, ketchup, vinegar, Worcestershire, brown sugar, molasses, mustard, chile powder, salt, pepper and Tabasco together until well combined.
2. Pour into crock pot, add onions and chicken breasts. Cook on low 4 hours or high 2 hours.
Remove chicken to a large plate or cutting board and cool to the touch. Keep barbecue sauce warm in crock pot. When chicken is cool enough to handle shred it by pulling it apart by hand. Return to crock pot and mix with sauce or add to a medium bowl and mix in additional sauce.
3. Serve on toasted buns with cheddar cheese.
Easy version: Use a rotiserrie chicken. Simmer the barbecue sauce in a saucepan for about 20 minutes while you 'shred' the chicken. Add the shredded chicken to the sauce, heat through and serve.
What's a kiss and ride line?ReplyDelete
Our school, as almost all public schools in our county, has a "kiss and ride" lane for parents who drive their children to school. Cars basically line up in the lane and have the kids exit the car when they reach the front of the line. This is supposed to ease traffic congestion.
I love it in the morning b/c cars are arriving at different times, so the line moves very quickly. However, since all of the children get dismissed at the same time, the line gets backed up and I usually end up sitting in "kiss&ride" traffic for 15-20 minutes. It wouldn't be that bad if my daughter wouldn't get so antsy waiting in the car too.
This is our new favorite!!! Thank you! My husband always groans when he hears we are having dinner in the crock pot- I haven't found anything he likes (and I really need to) and he LOVES this!ReplyDelete
Great! So glad you enjoyed them and left feedback. Try the salsa chicken and chicken wild rice chowder....they are both slow-cooker recipes and has great reviews.ReplyDelete
I found your blog through another recipe on Pinterest and then found this one. I took it to a church potluck today and it was a major hit, with everyone wanting the recipe. I got comments such as "the best I've ever had"! I made a few minor changes: I didn't saute anything, but just threw it all in raw. I left out the cream, but put in a little extra sour cream. I added 1-2 tbsp lime juice and a small jar of mild, smooth salsa. I accidentally left it on low for 12 hours, as I fell asleep before I meant to turn it off. I think the extra long cooking time was one of the keys to success. The flavors really melded well. It was amazingly good!ReplyDelete