Slow Cooker White Chicken Chili Recipe - Kicking It With Kelly (2024)
by Kelly41 Comments
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WasteNoPaste #CollectiveBias As I was walking out to take Caitlin to school, I had to grab a sweater! Yay!! It’s fall and I am stoked! I love the gorgeous colors the leaves change to when that cooler air hits. When fall arrives, it is a time of year I make a lot of my favorite comfort foods. There is something about a chilly evening while I am eating a bowl of chili! Chilly equals chili! One of my favorite cold weather meals is my Slow Cooker White Chicken Chili Recipe.
There are so many reasons I love this recipe! It is so easy to make, it is versatile and it is a real crowd pleaser. I love that I can throw all the ingredients into my slow cooker. This is one of those dishes that the longer you cook it, the better the flavor. After 3-4 hours in the slow cooker, it is perfect! The whole house smells heavenly! I have to keep everyone away from tasting it until is is ready! It goes well with a salad and some crusty french bread from the bakery.
Because we are on a pretty tight budget, I hate to waste food. Because this recipe only calls for a small amount of tomato paste, I don’t need a whole can. After adding a few tablespoons to the slow cooker, I have almost a full can of paste left. So, I end up putting it in a container and placing it in the fridge. From there, it usually gets pushed to the back and forgotten. By then, it is usually spoiled, so I end up tossing it in the trash. What a waste! But waste no more, because I found the coolest product on a recent trip to Walmart.
Whenever a recipe called for tomato paste, my mom always used Hunt’s. She said it was a brand she trusted and was full of tomato flavor. Now that I am a mom, I have followed in my mom’s footsteps. For tomato paste, diced tomatoes, pasta sauce or ketchup, I also use Hunt’s. Their new product, Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches has made my life so much easier! No more wasting tomato paste when I cook! These convenient “Pre-measure 2TBS” paste pouches are absolutely brilliant!
When I make my Slow Cooker White Chicken Chili Recipe, I usually use four tablespoons of tomato paste. With the new “Pre-measure 2TBS” Paste Pouches, I use two pouches. Because I can store the remaining pouches in the pantry, I am not tossing leftover tomato paste. When I make my spaghetti sauce, I can just grab a pouch or two and I am good to go! Isn’t that clever? I love these babies! It really has changed the way I cook with tomato paste!
To make my Slow Cooker White Chicken Chili Recipe, you just need a handful of ingredients and your slow cooker! You will need:
I usually cook the chicken in the chicken broth for the first two hours. When it is fork tender, I shred it. Next, I add the “Pre-measure 2TBS” Paste Pouches, Hunt’s Petite Diced Tomatoes, white northern beans,green chilies and chili powder. You will cook this for an additional hour. Top with your cheese and sour cream and serve with a green salad and crusty bread. Yum!
This recipe is perfect for so many occasions. If you have a new neighbor or a friend or family member with a new baby, this is a great meal to bring over. We have made this for church pot luck dinners, tailgating, camping and just about every weekend when the weather is cold. Seriously, this is a meal that is perfect for just about any reason at any time. The next time I make my Slow Cooker White Chicken Chili Recipe, I plan to share my new BFF; Hunt’s “Pre-measure 2TBS” Paste Pouches!
Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.
Sure, there are plenty of other amazing chili recipes that are cooked on the stovetop, like beef and bean chili or white chicken chili. However, many of the ingredients in traditional chili (like onions and garlic) and dried spices (like chili powder and cumin) develop excellent flavor thanks to low-and-slow cooking.
Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top.
"Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot," advises Wofford. Bring the mixture back to a boil, which will "activate" the ingredient, instantly thickening the dish.
The best way we have found to thicken chili and it doesn't require any additional ingredients is to remove the lid from the slow cooker. Make sure your crock pot is on low heat and let it simmer for about 25 extra minutes of cooking.
Can I overcook chili in a slow cooker? Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top.
Insufficient seasoning, such as chili powder, cumin, paprika, and salt, can lead to bland chili. Chili relies on a combination of spices and seasonings for its distinctive flavor. Be sure to taste your chili during the cooking process and adjust the seasonings as needed.
So here's the verdict regarding chili food safety: You can leave it in the slow cooker for hours after it's done cooking if the cooker is set to the “low” or “keep warm” setting.
After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste.
First and foremost, you can add a thickening agent to the pot like flour or cornstarch, which will allow the stock to congeal. Another option is to cook down the pot. If you don't have any more veggies or meat to add to the pot to bulk up the chili, you must cook it down until some of the excess stock evaporates.
Powders and flours. Cornstarch, arrowroot, common wheat flour, and the flours or powders made from potato, tapioca, chickpea — to name but a few — long have been used to thicken cooking liquids. (Gelatins and gums also can play a similar role.)
In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
