Of the myriad of kind things AGOMYR did for me in the days leading up to CV(D)’s baby shower, one of most helpful was letting me borrow her slow cooker. We both have (and love) the All-Clad version, so I knew exactly how hers would work, and planned on a double batch of Nutella French Toast Casserole. We set a date for our hand-off, but then AGOMYR texted, asking if we could push it back by a couple of days. Her weekend getaway had been foiled due to rain, and she was hoping that a homemade chili night would make up for that. I told her that was absolutely fine, as long as she shared the recipe with me. I was thrilled to have her send me a recipe for white chicken chili, because that’s not one I have in my arsenal quite yet.
It’s not that I thought AGOMYR would lead me astray, but I didn’t anticipate how much of a hit this would be. I was wary of white beans (not my fave, but I found a can of smaller white beans that were great here), and my husband was not convinced anything with just a dash of cayenne would satisfy his chili needs. Hah! We made this on a lazy Saturday, and every time I opened the lid to stir it (which was really only about 3 times), we proceeded to marvel at the smell. When we finally got to dig in and eat it, both of us went silent, and polished off our bowls in about 5 minutes. Gross? Maybe, but if that doesn’t vouch for a recipe’s worth, I don’t know what does.
To make chili for 8, you will need:
- 3-4 chicken breasts
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- dash of cayenne pepper
- 14.5 ounce can chicken broth
- 4.5 ounce can chopped green chiles
- 15 ounce can white corn, drained (I seriously considered upping this to two cans, and wish I had)
- 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon Better Than Bullion chicken base
- 1/4 teaspoon white pepper
- 1/2 teaspoon seasoned salt
- 1/2 cup sour cream
- your favorite chili toppings – AGOMYR and I have discussed the benefits of shredded cheddar, crushed tortilla chips, avocado, cilantro, and lime. I’m going to add that pico de gallo might not be a bad choice either.
- Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
- About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
- Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
- Pour sauce into crockpot and mix to combine.
- Add sour cream and mix.
- If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.
- Let the chicken chili cook on low 1 more hour if you can.