Slow Cooker Spicy White Chicken Chili
Slow Cooker Spicy White Chicken Chili
Chili without tomatoes is a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce, and cilantro give it the zip. The recipe called for canned beans and canned corn, I am revising this to stay with fresh or less processed. I made this yesterday, 13 Feb 2016, excellent! My remarks are in the comments section.
Ingredients
Chilli base
- 6 chicken thighs, skinless, excess fat removed
- 1 large onion, chopped
- 2 cloves garlic, smashed and chopped
- 1 3/4 cups chicken stock, make from powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper sauce
- 2 ears white corn, boiled, and kernals cut off
- 3 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
Beans
- 500 grams dried Great Northern Beans, soaked overnight, rinsed
- 1 onion, quartered
- 2 bay leaves
- salt and pepper, to taste
Instructions
- In your slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. Cover; cook on Low setting 4 to 5 hours. (I used 4 large meaty thighs, this photo is when they went into the pot.)
- While the chicken is cooking, prepare your beans. Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans, discard onions and bay leaves and season with salt and pepper. Set aside. (This photo is just when I turned on the heat, the onion will fall apart as it cooks, so no need to expend any time chopping it, just quartered is fine.)
- At the 4 hour mark, check on the chicken, if tender and cooked through, if done, go to the next step, if not cooked through, just keep cooking until about the 5 hour mark.
- Remove chicken from slow cooker using a slotted spatula. Use 2 forks to remove bones and shred chicken into pieces. (keep the bones for your dog.) Return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Add a tablespoon of cornstarch if you desire a thicker chili. Cover; cook on Low setting 15 to 20 minutes or until beans and corn are hot. (Photo is the cooked chicken at the 4 hour mark, tender and juicy.)
- Serve.
Notes
Chicken will cost about 65 Baht/Kilo for thighs, 56 Baht/Kilo for quarters. Go with quarters for a lower cost, use 4 thighs and 4 legs, or 6 thighs and save the legs for another recipe. Beans will run about 60 Baht for a 500 gram bag. About 140 Baht for the meat and beans. For 8 servings, cost would be 45 cents per serving, an excellent value meal.
Adapted from an internet recipe.
It’s rare that the chili that I make isn’t ‘white’. I like tomatoes, but I actually prefer my chili this way. It’s quite easy to experiment with spices and ingredients when it’s white too. It’s also easy to use different types of beans. This looks tasty and it’s so nice that you can do it here in Thailand for next to nothing… $$$ đŸ™‚
The chicken bought was quarters, I used the thighs, my wife used the legs for her Thai dish she made, win win đŸ™‚
I made this yesterday, 13 Feb, and it was absolutely delicious. I used 4 meaty thighs. The beans were cooked at 1 1/2 hours. The chicken was done perfect at 4 hours, came right off the bone and was tender and juicy, shredded easily. I added the meat back to the pot, added the beans and let it cook for another 30 minutes. I was so anxious to try it, I forgot corn and lime juice! When I heat it back up today, I will add fresh yellow corn and lime juice.
A must-try for me too đŸ™‚