Tiffany Ash Recipe

Slow Cooked White Chicken Chili

By Tiffany Ash DejaBast


Rating:
Serves:
10-12
Prep Time:
Cook Time:
Comments:

I have been perfecting this recipe for the last 6 months trying to enhance each component and marry together the most amazing experience for Chili lovers. I'm all about flavor and not singeing my taste buds off my tongue. However, for those that like to heat it up a bit, just add fresh jalapenos to your hearts content.

Ingredients

1 pkg
tyson (frozen
1 can(s)
chopped green chilis
5 can(s)
great northern beans
2 can(s)
rotel diced tomatoes (with lime juice and cilantro)
2 pkg
white chicken chili mix (any brand)
32 oz
chicken broth (low sodium)
2 Tbsp
chopped garlic from jar (or 2-3 cloves in garlic press)
3 Tbsp
lime juice (or squeeze 1/2 a fresh lime)
3 tsp
dried cilantro (or rough cut fresh cilantro 3 tbls)

Directions Step-By-Step

1
Open all canned goods, drain and rinse great northern beans in a colander. Turn your crock pot on to high and add the following ingredients.
2
Empty carton of chicken broth (32 oz) into crock pot. Add 2 packets of White Chili seasoning mix to broth and stir until seasonings have dissolved. Add 2 cans of Rotel, 1 can of chopped green chilis, garlic, lime juice, cilantro. Stir mixture.
3
Add package of frozen Tyson chicken breast strips and stir into mixture. Finally, add great northern beans and stir mixture until evenly distributed. Put the lid on and let the magic happen for the next 24 hours.
4
I always like to get my chili to a nice rolling boil in the crock pot then turn it down to medium to cook during the day if I'm going to serve it the same night. If you have the time, I recommend turning your crock pot to low. The earlier you start your crock pot of chili, the better your chances are to have it the same night. You don't have to wait for 24 hours, but you know how chili is, the longer it cooks, the better.
5
My fiance loves to have his chili with steamed white rice, cheese and sour cream. So as an option steam some white rice on the side. I always use chicken broth to steam my rice when making this chili recipe. It really adds to the dish. Also, as I am garnishing my dish, as you see in the picture, I squeeze a little bit of fresh lime juice over the sour cream. Then, I top with some fresh cilantro leaves. It always gives it that fresh gourmet flavor. Enjoy!

About this Recipe

Course/Dish: Chicken, Chili
Other Tag: Quick & Easy

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14 Comments

user
Feb 3, 2014 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)
user
Cindy Keenan Binkey
Jun 27, 2012
Ohh OK
Thanks so much Tiffany :)
user
Tiffany Ash DejaBast
Jun 27, 2012
Cindy, you can set your oven to 350 degrees and cook it between 3 to 6 hours.
user
Cindy Keenan Binkey
Jun 26, 2012
Hey Tiffany,
I dont have a crockpot at the moment. Could I cook this on a low temp in the oven??? I have a nice size Covered Dutch Oven. If so what degree & how long please? :)
Thanks
user
Cindy Keenan Binkey
Jun 26, 2012
It's OK :)
Thanks I will be making this very soon. YUMMY :)