If you’re strapped for ideas for dinner (or you just don’t have time to cook dinner and you’ve been eating out a lot), one of the best things you can do is to break out your crockpot and start cooking with it. And to that end, one of the best things you can make in a crockpot is this white chicken chili recipe.
And don’t think that there are just one or two recipes you can use when it comes to doing chili in the crockpot. In fact, there are a number of recipes available, most of which can be adapted to crockpot use.
Using a crockpot is great, because you can just about toss everything together and leave it to cook on its own all day. It’ll just take a bit of preparation in the morning before you leave for work. For example, you may have to take a minute or two to sauté ground beef, chicken, turkey, etc., in the crockpot, then drain the grease off. Stir a minute or two longer with some garlic and spices added, and then add the other ingredients in a given chili recipe. Give it a quick stir once more, turn the crockpot on low, cover, and it will cook all day while you’re at work.
Some ideas for recipes
When it comes to white chicken chili recipe, you can pretty much use “everything but the kitchen sink,” as the saying goes, as long as you know the flavors are going to meld together well. Don’t think you have anything for supper tonight? Look in your freezer; if you’ve got some frozen ground beef (vegetarians can use textured vegetable protein or just leave the meat out, since the beans will make a fine protein source), some vegetables like frozen corn, onions, and green pepper, and canned tomatoes, canned beans like chili beans, kidney beans, or cannelloni beans, you’re pretty much set. Add a few spices and you’re good to go.
And for a more complete meal, you can cook the chili down a little bit more to make it extra thick, and then serve over rice, or in bowls with some crusty bread topped with garlic butter, and a salad. If you’ve got the “gang” coming over to watch football, you can make several different kinds of chili (in crockpots, of course), so everyone’s tastes are accommodated.
A great white chicken chili recipe that’s a little bit different but good (and without the traditional tomato base) is a white chicken, white bean chili.
For this recipe, use:
About 2 cups of diced or shredded chicken, cooked
A finely chopped white onion
Three cloves of minced garlic
A cup of chicken broth (or you can use bullion cubes)
A cup of frozen corn
Two cans of cannelloni white beans, drained
Add some spices:
Black pepper (about a quarter teaspoon)
Half a teaspoon of salt
A teaspoon of lemon juice
Half a teaspoon of Italian seasoning
1 1/2 teaspoons of cumin
Toss everything together and cook on low (just before you leave for work, if appropriate) and let it cook for seven to eight hours or so.
Again, no white chicken chili recipe is set in stone, so use what you have; substitute dried beans for canned, use other white beans like great Northern beans, and so on. If you do use dried beans instead of canned, make sure you cook them separately for an hour with enough water to cover, or leave them to soak overnight. And, if you like things a little spicy, you can also add jalapeno peppers, cayenne pepper, Tabasco sauce – the sky’s the limit, pretty much.
Be creative and have fun with what you do. For a more traditional bent on the chili recipe, use ground or cubed beef and two 15-ounce cans of diced tomatoes, chop a green bell pepper and half a red bell pepper, one onion and three cloves of garlic, and then add spices more in keeping with this type of chili, including black and red pepper flakes (about a quarter teaspoon each), half a teaspoon of salt, a teaspoon each of oregano and cumin, a half a cup of water, a cup of beef broth, and two cans of black or kidney beans, drained. As with the above chicken chili recipe, toss everything together and then turn it to low and cook for seven to eight hours.
The first time I tried a White Chicken Chili Recipe was one day when I went to the Cheesecake Factory in Overland Park in Kansas. I was there visiting some family and we decided to go out for dinner.
All I could say was… WOW !!!
It was one of the tastiest meals I had in a long time and had to somehow get the recipe. Now, to give you an idea, the meal itself was around $12 for the 1 serving… but I was able to make a batch of it, serving about 10 people for around $20. This recipe is a bit spicier than normal, so if you don’t mind getting the sniffles or breaking a sweat then you should be OK. But if you can’t, you can substitue the Jalapeno peppers with some milder green chili peppers.
A really great thing about this White Chicken Chili Recipe is that you can store it in the freezer. Once it’s frozen, all you have to do is let it sit in the fridge over night, take it to work with you the next day and heat it in the microwave.
You can’t go wrong with this… and it come extremely close to the White Chicken Chili Recipe at The Cheesecake Factory. You’ll love it.
2 Tablespoon vegetable oil
1 onion, chopped
5 cloves garlic, crushed
2 jalapeno peppers diced
2 (4 ounce) cans chopped green chile peppers
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cayenne pepper
6 teaspoons chicken bouillon
6 cups of water
5 cups chopped cooked chicke (breast, thigh, leg etc)
5 (15 ounce) cans white beans
1 1/2 cups shredded Monterey Jack cheese
1 cup of white rice (Minute Rice)
1. In a large saucepan heat the oil over low to medium heat. Gradually stir in the onion until you see it start to carmelize. Mix in the jalapenos, garlic, green chile peppers, oregano, cumin, cayenne pepper and chicken boullion
2. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the water, chicken and 4 cans of the white beans.
3 Take the final can of white beans and blend together and add to the chili, this will help thicken it up.
4. Simmer 15 minutes, stirring occasionally.
5. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm with white rice.
6 skinless chicken breasts (1 1/2 lb)
1 large onion, diced (1 cup)
2 cloves garlic, finely minced
2 Cans Progresso® chicken broth (from 32-oz carton)
2-3 can Campbell’s Cream of Chicken
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
2 tablespoons of chili powder
1/4 teaspoon red pepper sauce (tobasco)
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) Green Giant® Niblets® white sweet corn, not drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 cup Minute Rice (Brown Rice)
2 cups milk
2 tablespoons flour
1/2 stick of butter
1. Boil the Chicken Breasts until they are thoroughly cooked then let soak in cold water for about 5 minutes. Once cooled you can either manually shred the chicken into chunks of cut them into chunks. I prefer to manually shred it, but that’s just me
2. In at least a 5 quart pot mix in the Chicken Broth and Cream Of Chicken soup on medium heat until it’s mixed well with no lumps. At this point, you can add in the diced onion, garlic, cumin, oregano, salt, tobasco sauce, lime juice, cilantro, chili powder, milk and brown rice. Stir thoroughly and salt to taste if you like.
3. Now turn the heat up a bit and add in the chicken, the white beans, and the corn.
4. At this point the soup will still be pretty thin and watery. This will thicken up one the beans start to break down, but if you are short on time you can melt down the 1/2 stick of butter and then mix in the 2 tablespoons of flour until you get a relatively thick paste. Mix this into the White Chicken Chili Recipe.
5. That’s pretty much it. Now all you really need to do is let it cook for about another 30 minutes depending on the heat until it reaches the creamy thickness you desire.
Plan on cooking your chili at least one day ahead of time as this will give all the ingredients time to marry or meld together. This works especially well if you allow the chili to cool until you can handle it safely before refrigerating it.
Decide how much of all your ingredients you will need as to how many people you will be serving and then take an estimate of how many servings each person can eat.
This is a very tasty meal that will serve about 10 people (not counting second helpings), but this hearty white chicken chili recipe will definitely have them coming back for seconds. Serve with various toppings: avocado slices, cheese, sour cream, lime, cilantro and tortilla chips.