SLOW-COOKER WHITE CHICKEN CHILI - THE PIONEER WOMAN
This chicken chili is so easy—just throw everything in your slow cooker!
Provided by Ree Drummond
Categories weeknight meals dinner main dish poultry
Total Time 7 hours 50 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- Put the chicken breasts in a 6- to 8-quart slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and a few grinds of pepper in a small bowl. Sprinkle the spices over the chicken. Add the beans, green chiles, garlic and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours. Remove the chicken to a medium bowl and shred with two forks. Combine the heavy cream and masa harina in a small bowl. Mix until smooth. Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.
PIONEER WOMAN WHITE CHICKEN CHILI - FOOD FANATIC
The Pioneer Woman's White Chicken Chili makes a satisfying and comforting meal and is full of flavor.
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Cook Time 2 hours
Yield 8
Number Of Ingredients 17
Steps:
- Saute the onions and garlic in a dutch oven medium-high heat for around 2 minutes. Add the rinsed beans and chopped green chiles, then pour in the chicken broth. Add the sliced jalapenos and season with salt, pepper, and cumin. Cover, turn the heat to low and cook for 2 hours, until the beans are done. Add the 3 cups of cooked chicken halfway through the cooking time. Once the beans are done, mix the cornmeal with the milk and add it to the chili. Cook for 10 more minutes, until thickened. Adjust the seasoning to taste, adding cayenne pepper and paprika if required. Add the desired amount of Monterey Jack cheese to the pot and stir until melted. Serve in a bowl, garnished with cilantro, sour cream and extra cheese, with rolled up warm corn tortillas on the side. Pico de gallo and guacamole also make great accompaniments, if available.
Nutrition Facts : ServingSize 1 serving, Calories 406 calories, FatContent 10 g, CarbohydrateContent 44 g, FiberContent 12 g, ProteinContent 28 g, SaturatedFatContent 4 g, SodiumContent 1508 mg, SugarContent 2 g
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- Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low. Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.Add some Monterey Jack cheese to the pot and stir to melt. Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.
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Reviews 5
Total Time 1 hours 25 minutes
Category main dish, poultry
- Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour. Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick. Serve with sour cream, cheese, cilantro, and another squeeze of lime!
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