CHICKEN CHILI SLOW COOKER RECIPE RECIPES

Name: Slow Cooker White Chicken Chili
Total time: 6 h
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 3 tablespoons unsalted butter; 1 large yellow or red onion, finely chopped; Kosher salt; 10 garlic cloves, finely chopped; 1 jalapeño, minced; 3 (4-ounce) cans chopped green chiles, hot, mild or a combination; 2 teaspoons ground cumin; 2 teaspoons onion powder; 1 teaspoon dried oregano; 1/2 teaspoon ground cayenne; 2 pounds boneless, skinless chicken thighs; 3 cups chicken stock; 2 (14-ounce) cans great Northern beans, drained and rinsed; 1 1/2 cups frozen corn; 1 cup finely chopped fresh cilantro (about 1 small bunch), optional; 1 lime, juiced (about 2 tablespoons); Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING

Slow Cooker White Chicken Chili Recipe - NYT Cooking image

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

Provided by Sarah DiGregorio

Total Time 6 hours

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Steps:

In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Nutrition Facts : @context http//schema.org, Calories 370, UnsaturatedFatContent 5 grams, CarbohydrateContent 35 grams, FatContent 11 grams, FiberContent 7 grams, ProteinContent 34 grams, SaturatedFatContent 4 grams, SodiumContent 935 milligrams, SugarContent 4 grams, TransFatContent 0 grams

SLOW COOKER CHICKEN CHILI RECIPE | FOOD NETWORK KITCHE…

Slow Cooker Chicken Chili Recipe | Food Network Kitche… image

This chili is super quick and delicious. The cinnamon and molasses add a touch of earthiness and round out the flavors.

Provided by Food Network Kitchen

Categories main-dish

Total Time 6 hours 30 minutes

Prep Time 15 minutes

Cook Time 6 hours 15 minutes

Yield 6 servings (about 10 cups)

Number Of Ingredients 21

Ingredients

1 tablespoon vegetable oil
2 pounds lean ground chicken
Kosher salt
4 cloves garlic, minced
1 medium onion, finely diced
1/4 cup chili powder
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
Pinch ground clove
1 cup low-sodium chicken broth
One 15-ounce can no-salt-added pinto beans
One 15-ounce can no-salt-added cannellini beans
One 28-ounce can no-salt-added diced tomato
6 sun-dried tomatoes, finely chopped
1 tablespoon minced chipotle in adobo
2 teaspoons molasses
2 teaspoons Worcestershire sauce
Freshly ground black pepper
4 sliced scallions, for garnish
Lime wedges, for garnish
Reduced fat sour cream, for garnish, optional

Steps:

Heat 1 teaspoon of the oil in a large nonstick skillet over high heat. Add half of the ground chicken and 1/2 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Transfer the chicken to a 4- to 6-quart slow cooker insert. Repeat with the remaining chicken using another 1 teaspoon of oil and another 1/2 teaspoon of salt.
Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet. Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes. Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan. Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours.
Serve with scallions, lime wedges and sour cream, if using.

Nutrition Facts : Calories 320 calorie, FatContent 12 grams, SaturatedFatContent 3 grams, CholesterolContent 100 milligrams, SodiumContent 970 milligrams, CarbohydrateContent 27 grams, FiberContent 8 grams, ProteinContent 27 grams, SugarContent 13 grams

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