Wednesday, January 14, 2009

Crockpot Chicken and White Bean Chili

A classic chicken based chili made with white beans and loads of spicy goodness!

Crockpot Chicken and White Bean Chili

I don't know about you, but cooler weather brings out the desire for soups, stews, gumbos and chili in me! And, everything for this belly warmin' chili today came from out of the pantry and fridge/freezer - nothing new was purchased. Now that's the kind of throw together meal that I love!

Now, first I gotta talk about kitchen appliances, because recently I had to replace my rice cooker/steamer because it was on its last leg. It was a very inexpensive cooker to begin with so I certainly got more than my money's worth out of that one, even though I mostly only used it to steam veggies and to make brown rice. So I put it on my "Santa list" for Christmas and soon discovered there was a whole new world of electronic rice cooker/steamer combos out there now, and Santa brought me one!

I have always preferred cooking white rice on the stove using the boil and steam method, but I've made several batches in an electronic multi-purpose cooker now, and have to say that it is absolutely the way to go. It sure is convenient to dump everything in there and not have to even think about it again till it tells you it's ready. It's a little different from rice boiled and then steamed on the stove, and once you get used to it, you'll leave soggy rice behind forever.

But, why are we talkin' about rice cookers? After all, this is a post about crockpot chicken chili!

Because this particular rice cooker is part of a group of multi-purpose cookers that can serve, well... multi-purposes, ranging from being a rice cooker, to a steamer, oatmeal maker and a slow cooker, that's why! I've even done soft and hard boiled eggs in mine. So while I've used it plenty for steaming veggies and cooking rice, today is the first time that I put mine to the test as a slow cooker. I have a couple of old crockpots that have been with me forever {and have since upgraded to a fantastic new one finally}, but the smaller capacity on this cooker combo appealed to me because it seemed perfect for halving slow cooker recipes when I want to make just enough for me and The Cajun, without a lot of leftovers.

Today the test was on white bean and chicken chili, and with the exception of the green chilies and jalapeno, I halved the rest of this recipe for just the two of us. I am thrilled to say it passed the test with flying colors! If you want an easy, warming and delish chicken chili, give this one a try. Use the full recipe for a regular sized slow cooker, or even double it for a larger one.

Here's how to make it.

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Recipe: Crockpot Chicken and White Bean Chili

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hours on high | Yield: About 4 to 6 servings

Ingredients
  • 2 to 3 pounds of raw chicken
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (15.5 ounce) cans of Great Northern, cannellini, navy or other white beans, or any combination, rinsed and well drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (4 ounce) can of green chilies
  • 1 fresh or pickled jalapeno pepper, chopped, or to taste
  • 1 cup of chicken broth or stock
  • 2 teaspoons of chicken base (like Better Than Bouillon), optional
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon of seasoned salt (like Lawry's)
  • 1 teaspoon dried onion flakes
  • 1/4 teaspoon garlic powder
  • Couple dashes of red pepper flakes, optional
  • 1 tablespoon cornstarch for thickening, optional
  • Sliced green onion, to garnish, optional
  • Optional garnishes, below
Instructions

Remove bones from chicken if needed and cut into chunks or cubes; place into the crockpot. Open the can of tomatoes and using a pair of kitchen shears, cut the tomatoes up in the can; add them to the crockpot. Top that with the beans, corn, green chilies and jalapeno. In a separate bowl, whisk together the chicken stock, chicken base, chili powder, cumin, oregano, seasoning salt, onion flakes, garlic powder and the red pepper flakes. Pour the seasoned stock over the mixture in the crockpot and carefully mix everything together. Cover and cook for about 6 hours on low, or about 3 hours on high.

To thicken, in the last half hour of cooking, remove 2 tablespoons of liquid from the crockpot and let cool slightly, thoroughly mix that with 1 tablespoon of cornstarch. Pour mixture into the crockpot, stir well to combine, cover, turn on high and allow crock pot to come to a boil. Cook on high until it reaches your preferred thickness, keeping in mind that each time you open the crock it loses substantial heat!

To serve, sprinkle with sliced green onion and optional garnishes, as desired.

Optional garnishes: Sour cream, Greek yogurt, shredded cheese, avocado, fresh salsa, coriander, cilantro, bacon bits, fried tortilla strips, crushed tortilla or corn chips.

Cook's Notes: If using fresh chicken stock, you can eliminate the chicken base. For an extra kick, substitute one can of Rotel tomatoes for one of the stewed tomoates - no need to worry about increasing the liquid. Add a diced red, yellow, orange or green sweet bell pepper if desired. Makes about 10 (1 cup) servings, and by the way, this is Weight Watchers friendly, so if you're counting points, it's only about 3 points per serving - without the optional garnishes of course.

Stovetop: Saute chicken in a large stockpot in a tablespoon of oil until lightly browned. Stir in all of the remaining ingredients except the cornstarch, green onion and garnishes. Bring mixture up to a boil, reduce heat and simmer for about 30 to 40 minutes, or until chicken is cooked through. Can also substitute already cooked chicken from a roasted or rotisserie chicken if desired, waiting to add it in the last 10 minutes. Add the chicken and low simmer until chicken is warmed through.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on January 14, 2009
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1 comment:

  1. The chicken crockpot chili is going in my crockpot in the morning! We are traveling to the Miss. coast tomorrow so it wil be ready when we get home. Thanks, Dot

    ReplyDelete

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