Saturday, October 20, 2012

White Chicken Chili {Slow-cooker}

My husband actually found this recipe.  He made it the first few times and often helps me when I make it as it takes a little time to chop everything that goes in it.  The recipe as originally written is hot, so I lightened it up some for the kids and for friends that can't tolerate the heat.  The result is a flavorful white chili that everyone will love!


White Chili 
Adapted from White Lightning Chicken Chili on

2 pounds boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 medium yellow onion, diced
1 cup frozen white corn
8 oz fresh mushrooms, diced
8 cloves garlic, minced
4-6 serrano peppers, seeded and diced
1 can chicken broth *
2 t cumin powder
1 t coriander powder
1 T ground white pepper
2 T olive oil
1 lime, squeezed for juice
½ c sour cream
shredded cheese for topping

Heat 1 T olive oil in large sauté pan to medium-high heat, add onions, mushrooms and peppers.  Sauté for about 10 minutes or until onion is slightly translucent and mushrooms are tender.  Transfer sautéed onion mixture to crock pot.  Add chicken and 1 T oil to the same pan and sauté for 10-15 minutes or until chicken is no longer pink.  Add chicken to crock pot.  Add chicken broth, cumin, coriander, ground white pepper, lime juice, garlic, corn and beans.  Cover and cook on high for about 4-6 hours or on low for 8-10 hours.  Using the slow cooker makes the chicken so tender but the beans do break down some.  If you prefer firmer beans, wait to add them halfway through the cooking time.  Just before serving, stir in the sour cream. Garnish with shredded cheese, and serve with cornbread.  Try this egg-free cornbread (not gluten-free).
Serves 6-8

*If you have a gluten allergy make sure the chicken broth you use is gluten free.

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