What follows is my slow-cooker rendering of the original recipe. If you would like to make the original non-slow-cooker version, simply click the link to The Pioneer Woman's site.
Slow Cooker White Chili
adapted from The Pioneer Woman
serves 8
2-4 chicken breasts (depending on size, you'll need about 3 cups cooked chicken)
1 whole medium onion, diced
4 cloves garlic, minced
2 cans chopped green chilies
1 lb. dried white beans, soaked and rinsed
6-8 cups chicken broth (more or less depending on how soupy you want it...8 cups is pretty soupy)
1 whole jalapeno, seeded and sliced (if you like it hot, leave the seeds in!)
1 1/2 TB ground cumin
1/2 tsp paprika
1/4-1/2 tsp cayenne pepper
salt and white pepper to taste
1 cup whole milk
2 TB cornmeal
cheese
sour cream
cilantro
other garnishes (guacamole, salsa, chips, tortillas, ???)
Put all ingredients (except milk, cornmeal and garnishes) in slow cooker. Cook on high 5-6 hrs or on low 8-10 hrs. When 30 min-1 hr of cooking remain, remove chicken breasts and shred. Stir shredded chicken back into chili. Combine milk and cornmeal; pour into chili. Cook on high another 30 min to an hour or until slightly thickened. Just before serving, stir cheese into the pot. Garnish each serving with desired toppings.
Gotta Love Pioneer Woman! I love White Chili! I have a great recipe from weight watchers that has corn in it and it's delish! It's for the crockpot too!
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