Friday, February 25, 2011

White Chicken Chili in your Crockpot

My white chicken chili is another easy "chop 'n dump" style Crockpot meal.  After you chop the onion and peppers, the only thing left to do is put it all in the Crockpot.  If you prefer, instead of putting the chicken in whole and then shredding after four hours, you can cube the meat and just put the chicken pieces right into the mix and not have to worry about it later.  The reason I like to shred the chicken is purely a textural thing.  I like the way the shredded pieces of chicken seem to soak up the flavors of the chili.  Just a personal preference, but it would turn out well either way.  Also, any bean would work here.  There’s no reason you have to use navy beans, it’s just what I had on hand.  Serve with a dollop of sour cream or Greek yogurt, cilantro, avocado, green onion and freshly squeezed lime juice.  I purposely took the picture below with no toppings because there are so many and I wanted you to see how thick and delicious this chili is.  If you’ve got leftovers, not to worry… this chili freezes extremely well. 

What You Need:

1 lb boneless skinless chicken breast (2 large breasts)
½ of a softball sized brown onion (or one large – 2 cups), ½” dice
2 large poblano peppers (2 cups – bell pepper would work also), ½” dice
3 small cloves garlic, minced (or 2 tsp prepared minced garlic)
2 – 15 oz cans salt free white beans, **edited to add - drained** (I used navy)
1 – 16 oz jar salsa verde/ roasted tomatillo salsa (or two cups homemade)
1 - 12 oz room temperature beer (one you would like drinking)
2 – 4oz cans hot diced green chiles (use mild if you prefer a more mild chili)
½ - 1 Tbs cumin (to taste - I use a full Tbs)

Optional toppings: sour cream or Greek yogurt, avocado, green onion, cilantro & lime juice

What To Do:

Combine onion, pepper, garlic, beans, salsa, diced chiles, **edited to add** beer** and cumin in your Crockpot and mix well. Sink the chicken breasts into the mixture and cook on low for four hours.

Remove chicken and shred with a fork. Return the shredded chicken to the chili and cook for an additional two hours before serving. (If you cubed your chicken, skip this step.)

**Edited to add: makes 8 - 1.5c servings

Nutritional Info for 1 Serving

Bon Appétit!


Yasmin said...

Oh, absolutely delicious! I love crockpots! THey are very handy to make the night before during a busy week, I'll have to add this recipe to my collection! Cheers

Stephen said...

This sounded great and then the recipe with a favorite beer pushed it over the top. I don't have a crock but will probably do a stove top version and slow cook it. Can't wait to try this.

Arthur said...

Hatch Chili's and Beer. Sounds like a winner!!

Louise said...

After reading this recipe, I went to the store to purchase all the ingredients. Do you drain the liquid from the beans or is it added to the crock pot with the beans?

What's Cookin' with Mary? said...

@ Louise: Thank you so much for catching that! You drain them both. I used salt free, so I didn't bother rinising them. If you have the kind with sodium, give them a little rinse so your chili isn't too salty.

Louise said...

Hi Mary, When do I add the beer?

What's Cookin' with Mary? said...

@ Louise: You add the beer during step one (to the peppers, onions, garlic, beans, salsa etc). My goodness, I forgot to write that in too... I'm so glad you caught that. Not sure where my head was when I was editing this one?! Thank you so much !! Let me know what you think of the final product.

Louise said...


My husband said dinner was excellent. He hasn't had anything like this in a long time. I had to cook it for a few extra hours for the onions and poblano peppers to be done. Then I figured out why it took so long. The beer that I added was straight out of the fridge. I would recommend mentioning 1 - 12 oz beer (room temperature). Next time I will wear gloves to handle the peppers. My hands are still on fire. I look forward to making this dish again. My son gives this dish an A+. Thank you for the inspiration.

What's Cookin' with Mary? said...

@ Louise: I'm glad that your family enjoyed this chili! Also, thank you for catching those mistakes !! :)

Louise said...

Hi Mary, I'm still making this dish. Today I'm using 8 boneless chicken thighs. I have made this dish at least 6 times so far. I make sure I always keep the ingredients in my pantry. Thanks again. Have a nice weekend.

Louise said...

Hi Mary, I noticed your last post was last September. Are you just taking a break? I hope all is well with you and your family and you continue your blog.

What's Cookin' with Mary? said...

@ Louise: So glad you like this recipe as much as we do! I'll have to try it with thigh meat next time. I bet it's delicious. All is well with the family. I am finally finished with my break and have been doing some recipe testing. I've got a couple things in the hopper waiting to be blogged about. Layered Polenta Casserole with Artichokes & Roasted Red Peppers anyone ?? Hoping to finish up with the post next week. -M