Thursday, February 4, 2010

Whiter Shade of Pale Chili

I've been on the hunt for a good white chili recipe for awhile. My friend Paige forwarded me a recipe, which I combined with another friend's recipe and then altered in my usual Sweet Pea style.

This recipe is good. A lot of times when I am trying to develop a new recipe, it takes a few times to come up with something that is worthy of sharing. I have only made this White Chili once, but it is at the top of my "Make Again" list.

Ready for the best part? While I adapted this to make in the slow cooker, you can easily speed this up and do it on your stovetop. However you choose, this tastes good.

Slow Cooker White Chili

3-4 skinless chicken thighs, bone-in if possible
2 large onions, diced
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 quart chicken broth
6 cups white beans (either 3 - 15 oz cans of white beans, drained or 2 cups of dried beans that have been soaked and are tender)
1 - 4 oz can diced green chilis
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
additional salt and pepper to taste (probably about 1/2 - 1 teaspoon)
Garnish with a lime slice and chopped cilantro leaves

**If you want to add a little extra flavor and are using the slow cooker, heat 1 tablespoon oil in a large skillet over medium-high heat and brown the chicken, onions and garlic before you place them in the slow cooker. To do this, cook the chicken for about 3-4 minutes per side, flipping once. After you cook the chicken, add 1 cup of the broth to the skillet to deglaze the pan and get up those tasty browned bits off the bottom of the skillet, then add everything to the slow cooker.**

Add all ingredients except the "additional salt and pepper to taste" in the slow cooker. Cook on high 6-7 hours, low 10-12 hours.

Remove the chicken thighs and shred with two forks (it will just fall apart). Add the shredded chicken back into the slow cooker and stir. Season to taste.

Serve with a lime slice and chopped cilantro.

Serves 6

SPC

22 comments:

Live.Love.Eat said...

Looks awesome girl! Love your sweet pea version!

Deep in the Heart said...

Your golden chili was soooo good, too. I need to make that again.

Jill said...

This was the BEST meal I have ever made in my slow cooker! We loved it! Thank you for the great recipe!

Christina said...

This sounds great! Just to clarify - I cook it for 6-7 hours on high and then 10-12 hours on low?

Sweet Pea Chef said...

Christina,

It is an either/or...I need to clarify! 6-7 hour on high OR 10-12 on low. Sorry for the confusion!!

Cobin said...

Going to try this. Was short on chicken so added some smoked sausage.

Sweet Pea Chef said...

Cobin, that's a great addition! Let me know what you think!!

Cobin said...

Turned out great. The addition of smoked sausage worked well. Great recipe, planning on making it for two more occasions as I write...
Thanks:)

Sweet Pea Chef said...

Thanks for letting me know Cobin! Glad you enjoyed it!

Mary Ann said...

I love this recipe. I have tried a similar version with shrimp, just not in my slow cooker. Have you ever used shrimp? I so admire your stand to enjoy feeding your children with nourishing, tasty meals! www.kitchenkeepers.wordpress.com

Katie said...

Yum I tossed it all in the slow cooker this morning, I can't wait to taste it =)

angie said...

I made this last week and it was delish...even my veerrryy picky husband ate 3 bowls! =)

Sweet Pea Chef said...

Katie, hope you like it!

Angie, hooray for kitchen victories!! Thanks for sharing!!

meg said...

Made this today. Loved it. I took your suggestion for extra flavor and browned the chicken, onions and garlic before adding it. I used chicken breast only because that is what my family likes. I put some jack cheese on top along with the cilantro when I served it. Definitely a keeper.

natjaye said...

Can't wait to try this, Jess. BTW, your post today to point to your recipe index was so timely! You are a blog-queen. Have a fantastic holiday, lady! Do you do all the cooking? xo

Anonymous said...

This was delicious. Coupled it with a pitcher of margaritas and it was like the middle of summer with the tex mex flavors, but it made us nice and warm in the middle of winter. Omitted the chilies for the kiddos but otherwise followed to a T. Also served oyster crackers on the side. Yum-O. Definitely adding this to our regular rotation. Thanks!

Sweet Pea Chef said...

So glad you liked it! We love this recipe, and the addition of a pitcher of margaritas is smart thinking. :)

Heather said...

I had never made chili with chicken before so I was nervous but this came out amazing! I made it in a dutch oven and it was a little liquidy, I think I would cut a small amount of the stock out next time. Can't wait to make it again next week to give some to my grandfather :)

Anna B said...

This chicken chili was sooooooooo delicious! Other recipes for white chicken chili lack flavor but this one is great! I put extra chicken and instead of oregano I used thyme! Love your blog!

Sweet Pea Chef said...

Thanks Anna! So glad you are enjoying SP&P. Thanks for taking the time to share!

Anonymous said...

iI would prefer dry beans over canned. When you say, use beans that are soaked beans & tender..are you cooking them before using in this recipe or just soaking? Also, what is your suggested method for soaking.

Sweet Pea Chef said...

I soak overnight or use my slow cooker: http://www.sweetpeasandpumpkins.com/2011/10/hill-of-beans.html