Crockpot Fix-And-Forget White Chili |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Although this recipe uses nice white chicken breasts, I prefer to use thighs because they hold up better to crockpot cooking. This chili gets body from slightly mashed beans and flavor from the usual Mexican suspects: chile peppers, cumin seeds, and cayenne pepper. Altogether it is a very flavorsome, delicious chili, sure to warm you on a cold night. Recipe from BH&G. Ingredients:
12 ounces boneless skinless chicken breasts or 12 ounces chicken thighs, cut into 1/2-inch pieces |
1 tablespoon cooking oil |
3 (15 ounce) cans great northern beans (45 ounces total) or 3 (15 ounce) cans navy beans, rinsed and drained (45 ounces total) |
2 1/2 cups chicken broth |
2 (4 ounce) cans diced green chili peppers, undrained (8 ounces total) |
1 medium onion, chopped (1/2 cup) |
1 1/4 teaspoons cumin seeds |
1/4-1 teaspoon cayenne pepper, to taste |
1/4 teaspoon salt |
3 garlic cloves, minced |
sour cream, for topping (optional) |
avocado, slices for topping (optional) |
Directions:
1. In a large skillet cook chicken in hot oil over medium heat until brown. Drain off fat. Set chicken aside.
2. Place drained beans in a 3-1/2 to 4-quart crockpot; mash slightly with a potato masher. Add chicken to cooker. Stir in broth, undrained chile peppers, onion, cumin seeds, cayenne pepper, salt and garlic.
3. Cover and cook on LO heat for 7 to 8 hours or on HI heat for 3-1/2 to 4 hours.
4. If desired, top individual servings with sour cream and/or avocado slices.
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