White Chicken Chili (Slow Cooker)

The big screen had a football game on.  I sat on the couch surfing Pinterest in my fuzzy socks while a cool rain drizzled outside.  My "Fall Hayride" smelly candle was flickering gently in the background, and the White Chicken Chili simmered away.

It was the perfect Sunday afternoon. 

Here's a great recipe that you can make in your slow cooker. 

 Your house will smell yummy.  

And like most pots-of-stuff, it will taste even better the next day.

Just the right amount of creamy.

Just the right amount of seasoning.

It's like you have it all together.

White Chicken Chili (Slow Cooker)
This makes a big pot!  Serve it with cornbread the first night, then cheese quesadillas or homemade tortillas the next. After that?  FREEZE and take out in a couple weeks.

3 cups cooked, diced chicken breast (I use leftover turkey a lot!)
1 lb. pkg. dried white beans (I used mixed beans, just cause I didn't want to go to the store)
10 cups chicken broth (bouillon in water is totally fine)
2 large onions, diced
4-4 oz. cans diced green chilies (I used my pepper pucks - see here  http://flannerykitchen.blogspot.com/2013/08/pepper-pucks.html )
1 T garlic powder
2 t. ground cumin
2 t. dried oregano
1 t. black pepper
2 T vinegar (I used white)
2 cans evaporated milk


Soak beans overnight if possible (or at least an hour).  Drain and rinse, put in slow cooker with chicken broth.  Cook on high for several hours, probably around 4, until almost tender. Add more water if necessary.  Add onions, green chilies, garlic powder, cumin, oregano, and pepper.  Cook for another hour and add the chicken, vinegar and evaporated milk.  Heat through. Taste, add salt if needed.

To serve, top with grated cheese, diced tomatoes, cilantro and a dollop of sour cream.  

Note:  The vinegar is a great addition to help blend the seasonings.  You won't detect that it's in there, it will just provide the perfect balance.

Easier, Quicker Version: 
You can substitute 4 cans of white beans for the dry beans.  Just reduce the chicken broth to five cups and cook for about 1 1/2 hours on high instead of 4 or so, and adding the chicken, onions, chilies, and seasonings at that time.  Turn off cooker, add the vinegar and evaporated milk.  Even quicker version?  Bag the slow cooker and simmer in a heavy pot for about 1/2 hour. 

Creamier Version:
Add 2 cups heavy cream and 2 cups sour cream instead of evaporated milk. Don't boil once they have been added though or you'll have a curdled mess.

I use the evaporated milk because it won't curdle if it boils. Don't let the visions of it sitting on your grandma's shelf scare you.  It's a great cooking milk!

A little burst of joy...

I LOVE September - It's gud.

Posted by Rona