Slow Cooker White Chicken Chili

| January 12, 2012 | 0 Comments

 

 

America is in the midst of football season; which also means it’s the perfect time to participate and/or host in a special kind of social gathering known as a chili cook-off.  There are an infinite number of chili recipes in the world  shared by those competing to have the best bowl around. My favorite chili recipe is a twist off of the traditional recipe.  Instead of red meat (beef) and a tomato-based sauce, I prefer white chili made with turkey or chicken meat. I have shared my favorite slow cooker white chicken chili recipe below for a new idea to bring to the table at your next cook-off!

 

 

Ingredients:

  • 3 (15 ounce) cans great northern beans, drained
  • 8 ounces chicken breasts, cooked and shredded
  • 1 cup onions, chopped
  • 1 1/2 cups bell peppers, chopped
  • 2 jalapeno peppers, stemmed, seeded and chopped (optional)
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 3 1/2 cups chicken broth
  • sour cream
  • shredded cheddar cheese
  • tortilla chips

 

 

Directions:

 

  1. Combine all ingredients except sour cream, cheddar cheese, and chips in slow cooker.
  2. Cover. Cook on Low 8-10 hours, or High 4-5 hours.
  3. Ladle into bowls and top individual servings with sour cream, cheddar cheese and chips.

 

 

Personal notes:

  •  I usually add another 6-8 ounces more chicken meat because I prefer a chunkier texture. Keep in mind the recipe tastes great with turkey, too.
  • Because I like my chili with a lot of heat, I add the seeds from the jalapeno peppers into the slow cooker.
  • Instead of using regular tortilla chips, I garnish my bowl of chili with  corn chips.

 

Photo by: sweettreatsmore.com

 

Category: Apartment Life, College Life, Contests, Decorating, Entertaining, & Dining, Recipes, Special Occasions

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