This is one of my all time favorite recipes, and I am just so excited that the cool weather has arrived and I can share it on the blog! This recipe pairs really well with these firecrackers and I always serve them together.
I had an Epic Fail today in an attempt to just grocery shop at Target. I came home with my favorite salsa verde for this recipe, along with festive fall decorations, a Boots #7 night face cream, and adorable leopard flats. Woops!
Last year, I brought a pot of this chili to a Superbowl party and so many of my colleagues have requested the recipe. This chili would freeze beautifully, though I cannot ever remember having leftovers.
Without further ado...
Slow Cooker White Bean Chicken Chili
adapted from allrecipes
1 onion, chopped
2 cloves garlic, minced
2 jalapenos, minced and seeds removed (can leave this out for less heat)
1 (16 once) can chicken broth
1 jar (24 oz) Salsa Verde (the superstar ingredient!) - buy good quality! I use target Archer Farms Salsa Verde
1 (16 ounce) can fire-roasted tomatoes (I use Muir Glen organic)
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin (if you are a cumin lover like me, double this amount)
1 bag frozen corn (or substitute a can of corn)
3 or 4 chicken breasts
2 (15 ounce) cans white beans, rinsed
2 Tbsp corn starch
1 pinch of salt and ground black pepper
Optional garnishes - sour cream, shredded cheddar cheese, lime wedges, avocado, firecrackers, hot sauce
- In a slow cooker, combine all ingredients except for chicken and stir well.
- Layer chicken on top and cook on low for 8 hours.
- Remove chicken breasts, place on plate, and shred with 2 forks. Return chicken to slow cooker and mix well.
- Serve with desired garnishes.
This is so very good . . . as noted by my husband multiple times every time we had this (when it was right out of the crockpot and reheated leftovers). How has this been up since the fall with no comments? Since I usually look for comments when I pick a recipe, I thought I'd add one!
ReplyDeleteI used hominy instead of corn and kept seeds in the peppers because we like a little heat, but otherwise, I followed this exactly. It's more of a cross between white chili and a chicken tortilla soup recipe I have . . . this one may be the winner.
I love making white bean chicken chili! My secret ingredient is cinnamon. I sort of mashed together 2 recipes..but it's amazing! The cinnamon I think is really what makes it. It's not much..maybe a teaspoon for 6 quarts of chili. I'd need to double check that but cinnamon and oregano go really well together somehow. I'll try your recipe and see which one my husband likes best! It's about that time of year anyway! =)
ReplyDeleteThanks for sharing! I recently made Ina Garten's pastitsio recipe which called for a tablespoon of cinnamon along with oregano - it was really surprising but the flavor was phenomenal and very Greek. I'm going to try adding a teaspoon to my next batch. I really think the secret ingredient in this recipe is the salsa verde! Happy October :)
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