BEST CHICKEN CHILI RECIPE SLOW COOKER RECIPES

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BEST SLOW-COOKER WHITE CHICKEN CHILI RECIPE - THE PIO…



Best Slow-Cooker White Chicken Chili Recipe - The Pio… image

This chicken chili is so easy—just throw everything in your slow cooker!

Provided by Ree Drummond

Categories     weeknight meals    dinner    main dish    poultry

Total Time 7 hours 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 17

3 skinless, boneless chicken breasts (about 1 1/2 pounds)
1 tbsp. ground cumin
1 tbsp. ground coriander
2 tsp. dried oregano
1/2 tsp. paprika
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
Black pepper, to taste
2 15-ounce cans cannellini beans, drained and rinsed
2 4-ounce cans chopped green chiles
2 garlic cloves, minced
2 c. low-sodium chicken broth
1/2 c. heavy cream
2 tbsp. masa harina
1 10-ounce bag frozen corn
Grated Monterey Jack cheese and chopped avocado, for topping
Lime wedges, for serving

Steps:

  • Put the chicken breasts in a 6- to 8-quart slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and a few grinds of pepper in a small bowl. Sprinkle the spices over the chicken.
  • Add the beans, green chiles, garlic and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
  • Remove the chicken to a medium bowl and shred with two forks.
  • Combine the heavy cream and masa harina in a small bowl. Mix until smooth.
  • Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.

SLOW-COOKER WHITE CHICKEN CHILI RECIPE | REE DRUMMOND



Slow-Cooker White Chicken Chili Recipe | Ree Drummond image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 8 hours 25 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 23

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

Steps:

  • Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
  • Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
  •  Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt. 
  • To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

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