Thursday, March 1, 2012

White Bean and Chicken Chili

This is one of our favorite recipes for the crockpot.  The original recipe came from a magazine, but I do not remember which one.  I have since changed it a little.

I served this at Gracie's first birthday party last year, and everyone really liked it.


3 15-ounce cans white beans (Northern beans), rinsed and drained
4 cups chicken broth
1 Tbs vegetable oil
2 chicken breasts
salt and pepper

2 onions chopped
4 garlic cloves, chopped
2 4-ounce cans green chilies, drained
1 Tbs ground cumin
1 cup water

1.  Place beans and broth in crockpot.  Cook on high 2 hours.
2.  In the meantime, chop your onions and garlic to be used in step 4.
3.  Warm oil in skillet over medium-high heat.  Sprinkle chicken with salt and pepper.  Cook until brown, about four minutes.  Turn over and cook two minutes.  Transfer to a plate.
4.  Add onions and garlic to skillet.  Cook about 5 minutes.
5.  Add onions, garlic, chilies, 1 cup water, and cumin to the crockpot.  Stir.
6.  Add chicken to the crockpot.  Cook on low for six hours.
7.  Take chicken out of the crockpot and shred. (My favorite tip is to put it in my kitchen aid mixer with the paddle attachment and run it for about 15 seconds or so.)
8.  Add chicken back to the crockpot and stir.  Ready to serve!

The original recipe called for less white beans and more chicken, but we agreed that we'd prefer more white beans and less chicken, so I changed the ratio.

The only thing I don't like about the recipe is that you have a few steps in the middle of cooking it, so you have to be home at the appropriate time.  However, it is a great recipe and worth the inconvenience.
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