Slow Cooker White Bean Chicken Chili - Glen And Friends Cooking

How To Make Slow Cooker White Bean and Chicken Chili - Glen And Friends Cooking
This is a crockpot white bean chicken chili recipe that will fill you up on a cool winter evening... Though some people would call it a slow cooker chicken stew recipe, because beans don't belong in chili. Whatever you call it - this is a perfect crockpot chili; true dump and forget slow cooker recipe. Slow cooker chile verde.

Ingredients:
2 - 540 mL cans white beans, drained and rinsed
2 - 120 mL cans green chiles
1 onion, finely chopped
4 cloves garlic, minced
2 jalapeños, chopped
5 mL (1 tsp) ground coriander
5 mL (1 tsp) Chipotle chile powder
5 mL (1 tsp) ground cumin
Salt and pepper to taste
Handful freshly chopped cilantro
6-8 boneless skinless chicken thighs
750 mL (3 cups) chicken broth
1L (4 cups) frozen corn
Juice of 1 lime


Method:
Add everything except the corn and lime juice to your slow cooker.
Cover and cook on high for 2 to 3 hours, (or low for 8-10 hours).
Remove chicken from chili and shred.
While chicken has been removed; mash about ⅓ of the beans.
Stir in shredded chicken and corn, taste and adjust seasoning, then cover and cook 20 more minutes.
Stir in lime juice and serve.

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Welcome friends welcome back to the kitchen i've got another busy day up in in the hangar working on charlie foxtrot mike victor uniform and on these days this slow cooker has become my friend um so i'm going to make another super simple slow cooker maybe a white bean chili or a chicken chili type thing so we're going to start it with beans i've got two cans of beans white beans any kind of white beans if you wanted to you could use red beans it doesn't really matter whatever bean you like and today i'm using navy beans two cans of navy beans because that's what's what what was in the cupboard but i often switch them up and use different kinds all at once because beans do have different flavours and different textures and you mix it up and it makes it very interesting kind of nice those are rinsed and drained and i know people have some very strong feelings about rinsing and draining or draining and rinsing canned beans i am not someone who has a strong opinion about that one way or the other sometimes i drain them and rinse them and sometimes i just open the can and pour the whole thing in i don't notice a difference at all so next in is a chopped onion that's just a white onion sometimes i use a red onion depending again what i have on hand a little bit of chopped garlic that goes in next up i'm going to put in a jalapeño um

jalapeños i got at the grocery store were pretty big this time around so i'm only going to put in one if it was smaller i might have put in two or three really up to you

mixed in a little bit salt to taste of course i've got some chipotle powder i've got some cumin ground up next in i have coriander and cilantro and where we live common english usage is coriander is the dried seed there dried chopped seed whereas cilantro is the fresh green leaf exactly the same plant and they have different flavours different properties and if you're one of those people that can't eat the the fresh green leaf because it tastes like soap the dried seed doesn't have the same compound and you shouldn't get that soapy flavour it's just the way it works don't ask me i'm not a chemist i don't know exactly what the compound is but i know that it does not exist in the seed and i take a lot of heat in the comments section when i say coriander seed because people say to me well coriander's the whole plant yes but here where we live that's how we delineate whether you want the dried seed or you want the leaf coriander versus cilantro next in i've got two of these little cans of green chilies and if i can't find these little cans of green chilies because i can't always get them i'll leave them out forget about them completely and i might chop up some pickled jalapeños and put them in or double up on the amount of other chilies fresh chilies that i can get now if you're worried about heat
there isn't really any heat from these a little tiny bit right at the back of your mouth but once it's all cooked in there you're never going to notice it but there is a really nice earthy flavour that i can't seem to replicate using fresh peppers or even cooking down peppers in a pan before putting them in i've just never been able to attain that next in i've got chicken thighs these are bone-in chicken thighs that i've peeled the skin off because nobody wants to look at chicken skin after it's been in a slow cooker for five or six hours it's not pretty not pretty at all and the final ingredient is some chicken stock so in that goes
just give that a little bit of a stir
put the lid on and i'm going to stick that on low i'm going to let that go all day while i'm at the hanger working on the airplane