RECIPE FOR SLOW COOKER CHILI RECIPES

Name: Slow-Cooker White Chicken Chili
Cook time: 25 min
Total time: 8 h 25 min
Yield: 6 to 8 servings
Ingredients: 6 boneless, skinless chicken breast fillets; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 teaspoons dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon red pepper flakes; Kosher salt and ground white pepper; 1 pound dried Great Northern beans, soaked overnight and rinsed; 4 stalks celery, chopped; 4 cloves garlic, minced; 2 cans green chiles, chopped; 2 medium onions, diced; 2 green bell peppers, chopped; 1 jalapeno, sliced; 4 cups chicken broth; 1 cup whole milk; 1/4 cup masa; 1 1/2 cups frozen sweet corn; Juice of 1 lime; 1/2 cup grated Monterey Jack cheese, plus more for serving; Sour cream, for serving; Chopped fresh cilantro, for serving; Corn tortillas, warmed, for serving

SLOW-COOKER WHITE CHICKEN CHILI RECIPE | REE DRUMMOND

Slow-Cooker White Chicken Chili Recipe | Ree Drummond image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 8 hours 25 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

Steps:

Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

SLOW-COOKER WHITE CHICKEN CHILI RECIPE | REE DRUMMOND ...

Slow-Cooker White Chicken Chili Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 8 hours 25 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

Steps:

Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

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