Monday, September 20, 2010

White Bean Chicken Chili

Hooray for new crock pot recipes!! I found this recipe this morning while browsing one of the blogs I follow, Chef Mommy. Can't wait for it to cool down so I can make this. Enjoy! If you happen to read this and have a favorite slowcooker recipe, do please share! Thank you!

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
1-2 cans (4 ounces each) chopped green chilies (I'm a wimp and only used 1 can)
1 teaspoon salt, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper, divided
1/4 teaspoon cayenne pepper
1 cup sour cream (I used reduced fat)
1/2 cup whipping cream

cilantro, chopped (to garnish)
paprika, (to garnish)


1. Season the chicken with half the salt and half the pepper.

2. Then, in a large saucepan, saute chicken, onion and garlic powder in oil for 3-4 minutes.

3. Add the chicken mixture to your slow-cooker. Add beans, broth, chilies and seasonings to slow-cooker as well. Cook on low for 4 hours.

4. After 4 hours, shred the chicken with a fork and stir in sour cream and whipping cream, let cook for another 15 minutes on low.

5. Garnish with fresh cilantro and a sprinkle of paprika, if desired. Serve immediately. This is especially good served with tortilla chips.

Makes about 6 servings.

1 comment:

  1. Hi Allison!

    Thanks so much for sending me the pulled chicken recipe. I'm going to try it next week!