SLOW COOKER TEXAS CHILI RECIPES

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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

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 FAMILY-FAVORITE CHILI RECIPE - BETTYCROCKER.COM



Slow-Cooker Family-Favorite Chili Recipe - BettyCrocker.com image

Slow cooker on, family happy. It's a beautiful thing! Our Slow-Cooker Family-Favorite Chili is everything you could want in a meal. Delicious? Of course! Enough for eight people? Check! Easy? Oh, yeah. We're talking set-it-and-forget-it, easy. Our slow-cooker family chili is amazing on its own but elevated with the fresh and flavorful go-to chili toppings you know and love, it's irresistible. We're adding every topping under the sun to our bowl (or should we say bowls) of Slow-Cooker Family-Favorite Chili. That's just how we roll!

Provided by Betty Crocker Kitchens

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 10

2 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes
1 can (16 oz) chili beans in sauce, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
  • Cover and cook on Low heat setting 6 to 8 hours.

Nutrition Facts : Calories 300 , CarbohydrateContent 20 g, CholesterolContent 70 mg, FatContent 0 , FiberContent 5 g, ProteinContent 25 g, SaturatedFatContent 5 g, ServingSize 1 1/4 cups, SodiumContent 1120 mg, SugarContent 7 g, TransFatContent 1 g

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SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING
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.
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Reviews 5
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Calories 370 per serving
  • 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.
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