Poker Night White Chicken Chili |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 15 |
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I have made this a couple of times when it was my turn to cook for card night at the club. I've made this in the slow cooker and on the stovetop, either way is a winner. They have requested I make it again this week, thought I would share while I am making the grocery list! Read more ! lol Ingredients:
2 t butter or maragrine |
2 t evoo |
1 large white onion, chopped |
1 yellow pepper, chopped |
2 t celery flakes |
3 t chopped garlic |
3-4 lbs boneless skinless chicken breasts or thighs |
2 t chili powder |
1 t cumin |
1/2 t cayenne pepper |
dash red pepper flakes |
few drops green tobasco (to your liking) |
1 1/2 t dry ranch |
1 t taco seasoning |
seasoned salt |
garlic pepper |
1 t oregano |
1 small can green chiles, drained |
about 1/4-1/2 carton chicken stock |
3 cans luck's great northern beans (or other white beans sometimes i use 2 great northern and 1 garbanzo) |
white queso cheese |
garnishes: sour cream, salsa, tortilla chips, jalepenos, shredded mexican cheese |
Directions:
1. SLOW COOKER METHOD:
2. Melt margarine with EVOO in large nonstick skillet
3. Add pepper and onion
4. Saute about 6-8 minutes
5. Add garlic
6. Saute another minute or two and turn off heat
7. While onions and peppers are cooking, cut chicken into small bite site chunks
8. Add to slow cooker
9. Add all seasonings and stir to coat well
10. Turn slow cooker on low
11. Add green chiles and sauteed veggies
12. Stir together, and add in enough stock to come just even with the top of chicken and veggies
13. Add beans (juice and all, helps make the chili stock, that's why I use Lucks...the bean soup in the can is thick and tasty)
14. Stir well and cook 6-8 hours on low in slow cooker
15. Add more stock if needed for consistency
16. STOVETOP METHOD
17. Add all ingredients except beans and dry ranch to large pot
18. Cover with water
19. Simmer about 45 minutes to an hour, covered
20. Remove chicken to wooden cutting board and shred (I pull iwth 2 forks)
21. Return to pot
22. Stir in beans and dry ranch
23. * Add stock from carton only if needed in stovetop method, since you are making stock*
24. ****PREFERRED STOVETOP METHOD****
25. I prefer to season chicken thighs and roast in a large skillet, brown on each side then cook with the lid on over low heat, the chicken stays moist n juicy. Saute the onions and peppers. Shred the chicken, deglaze that pot with stock, then pour all into a large stove top pot and add the rest of the ingredients. Simmer 45 minutes or longer
26. When ready to serve, stir in about a 2 inch hunk of queso cheese until melted
27. Serve with garnishes
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