Slow Cooker White Bean Chicken Chili - Glen And Friends Cooking
How To Make Slow Cooker White Bean and Chicken Chili - Glen And Friends Cooking
This is a crockpot white bean chicken chili recipe that will fill you up on a cool winter evening... Though some people would call it a slow cooker chicken stew recipe, because beans don't belong in chili. Whatever you call it - this is a perfect crockpot chili; true dump and forget slow cooker recipe. Slow cooker chile verde.
Ingredients:
2 - 540 mL cans white beans, drained and rinsed
2 - 120 mL cans green chiles
1 onion, finely chopped
4 cloves garlic, minced
2 jalapeños, chopped
5 mL (1 tsp) ground coriander
5 mL (1 tsp) Chipotle chile powder
5 mL (1 tsp) ground cumin
Salt and pepper to taste
Handful freshly chopped cilantro
6-8 boneless skinless chicken thighs
750 mL (3 cups) chicken broth
1L (4 cups) frozen corn
Juice of 1 lime
Method:
Add everything except the corn and lime juice to your slow cooker.
Cover and cook on high for 2 to 3 hours, (or low for 8-10 hours).
Remove chicken from chili and shred.
While chicken has been removed; mash about ⅓ of the beans.
Stir in shredded chicken and corn, taste and adjust seasoning, then cover and cook 20 more minutes.
Stir in lime juice and serve.
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Welcome friends welcome back to the kitchen i've got another busy day up in in the hangar working on charlie foxtrot mike victor uniform and on these days this slow cooker has become my friend um so i'm going to make another super simple slow cooker maybe a white bean chili or a chicken chili type thing so we're going to start it with beans i've got two cans of beans white beans any kind of white beans if you wanted to you could use red beans it doesn't really matter whatever bean you like and today i'm using navy beans two cans of navy beans because that's what's what what was in the cupboard but i often switch them up and use different kinds all at once because beans do have different flavours and different textures and you mix it up and it makes it very interesting kind of nice those are rinsed and drained and i know people have some very strong feelings about rinsing and draining or draining and rinsing canned beans i am not someone who has a strong opinion about that one way or the other sometimes i drain them and rinse them and sometimes i just open the can and pour the whole thing in i don't notice a difference at all so next in is a chopped onion that's just a white onion sometimes i use a red onion depending again what i have on hand a little bit of chopped garlic that goes in next up i'm going to put in a jalapeño um
jalapeños i got at the grocery store were pretty big this time around so i'm only going to put in one if it was smaller i might have put in two or three really up to you
mixed in a little bit salt to taste of course i've got some chipotle powder i've got some cumin ground up next in i have coriander and cilantro and where we live common english usage is coriander is the dried seed there dried chopped seed whereas cilantro is the fresh green leaf exactly the same plant and they have different flavours different properties and if you're one of those people that can't eat the the fresh green leaf because it tastes like soap the dried seed doesn't have the same compound and you shouldn't get that soapy flavour it's just the way it works don't ask me i'm not a chemist i don't know exactly what the compound is but i know that it does not exist in the seed and i take a lot of heat in the comments section when i say coriander seed because people say to me well coriander's the whole plant yes but here where we live that's how we delineate whether you want the dried seed or you want the leaf coriander versus cilantro next in i've got two of these little cans of green chilies and if i can't find these little cans of green chilies because i can't always get them i'll leave them out forget about them completely and i might chop up some pickled jalapeños and put them in or double up on the amount of other chilies fresh chilies that i can get now if you're worried about heat
there isn't really any heat from these a little tiny bit right at the back of your mouth but once it's all cooked in there you're never going to notice it but there is a really nice earthy flavour that i can't seem to replicate using fresh peppers or even cooking down peppers in a pan before putting them in i've just never been able to attain that next in i've got chicken thighs these are bone-in chicken thighs that i've peeled the skin off because nobody wants to look at chicken skin after it's been in a slow cooker for five or six hours it's not pretty not pretty at all and the final ingredient is some chicken stock so in that goes
just give that a little bit of a stir
put the lid on and i'm going to stick that on low i'm going to let that go all day while i'm at the hanger working on the airplane
White Bean Chicken Chili
Made from super simple ingredients that are perfectly warming during the winter months, this white bean chicken chili soup will soon be a favorite! With just a touch of spice and comforting flavors, there’s nothing better to serve during the winter!
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INGREDIENTS
- 2 tbsp neutral oil (I use avocado or grapeseed)
- 1 medium onion
- 1 1/2 tsp salt
- 2 small jalapeños, diced with seeds and pith removed
- 2 poblano peppers, diced with seeds and pith removed
- 1 1/2 tsp cumin
- 3/4 tsp coriander
- 1 tsp oregano
- 5 cups chicken stock
- 1 1/2 lb chicken breast
- 2 cups frozen corn, thawed
- 2 14.5-oz cans white beans, drained
INSTRUCTIONS
- In an 8-quart stockpot, heat the oil over medium heat. Add the onion and salt. Sauté until softened but not browned, 4-6 minutes. Once the onions are softened, add the peppers and sauté until the peppers begin to soften, 3-4 minutes. Add the cumin, coriander, and oregano. Stir together until the spices become aromatic, 1 minute.
- Add in the chicken stock and chicken breast. Bring to a boil and reduce to a simmer. Cover and cook until the chicken reaches 160°F.
- Once the chicken is cooked, remove it from the soup and cool slightly. Take 1 cup of white beans and mash with a fork until smooth. Immediately add the mashed white beans, remaining whole white beans, and the corn to the soup and return to a simmer.
- When the chicken has cooled slightly, use two forks to shred it into bite-size pieces. Return the shredded chicken to the soup to warm through, 5 minutes. Serve with desired toppings.
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WHITE CHICKEN CHILI | the best dang chili recipe + so easy!
White chicken chili is hands down a cold-weather favorite! Not only is it a flavorful blend of healthy, comforting ingredients, but it's also a satiating meal that's packed with protein. Trust me, it's the best comfort food in a bowl!
It's a light and healthy blend of creamy white beans, shredded chicken, veggies, loads of spices, and it's completely dairy-free! So the next time you need an easy, one-pot meal to whip up, this chicken chili recipe will warm you from the inside out. Enjoy!
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► TIMESTAMPS:
00:00 Intro
00:30 Which white beans to use
01:53 Blend some drained beans in a food processor with chicken stock to create a thickened sauce
02:17 Which chicken to use
02:37 Shred the chicken
03:14 Slice and dice the vegetables
04:58 Make the chili on the stove
06:37 Add a squirt of lime juice and stir
07:05 Serve the white chicken chili and add toppings
07:45 Taste test
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White Bean Chicken Chili (Easy Crockpot Dinner)
White Bean Chicken Chili:
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The CREAMIEST White Chicken Chili
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Looking for the perfect soup to warm you up? Look no further!
My husband will only eat soup if it's hearty enough to be a meal and this White Chicken Chili fits the bill! It's loaded with flavor and is so simple to throw together (especially once you see the short cut I included in the video!). And... did we mention it is the CREAMIEST chili I've made?
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Make The ULTIMATE White Chicken Chili That Everyone Will Love!
Looking for a delicious and easy white chicken chili recipe? Look no further! This recipe is perfect for any time of the year and will satisfy any hunger! In this video, we'll show you how to make this comforting one-pot white bean chicken chili recipe with the right amount of seasonings and spice, and a good ratio of chicken to beans. I've also got a nice combination of chili peppers that gives it the edge I've come to expect
CHAPTERS:
0:00 White Chicken Chili
0:31 Chicken
0:53 Onion & Peppers
1:47 Garlic
2:17 White Beans
2:32 Chicken Broth
2:48 Seasonings
3:55 Stir & Simmer
4:19 Taste & Thicken
5:14 Done!
THINGS YOU’LL NEED:
1.5 pounds chicken (I use a combination of chicken breast and thighs)
2 jalapeno peppers diced
1 small onion diced
2 tablespoons minced garlic
2 poblano peppers (roasted, or fresh)
2 cans white beans (drained - 16 ounce cans)
2 cups chicken stock
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ancho powder
1 teaspoon cayenne
1 teaspoon oregano
salt and pepper to taste
2 tablespoons cornmeal
Hot Sauce to taste
FOR SERVING: Crumbly white cheese, spicy chili flakes, fresh chopped parsley
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #chili #chickenchili #spicyfood #recipe