Poker Night White Chicken Chili
From sparow64 15 years ago
- 360 minutes to make
- Serves 15
I have made this a couple of times when it was my turn to cook for card night at the club. I've made this in the slow cooker and on the stovetop, either way is a winner. They have requested I make it again this week, thought I would share while I am making the grocery list! Read more lol See less
Ingredients
- 2 T butter or maragrine shopping list
- 2 T EVOO shopping list
- 1 large white onion, chopped shopping list
- 1 yellow pepper, chopped shopping list
- 2 T celery flakes shopping list
- 3 T chopped garlic shopping list
- 3-4 lbs boneless skinless chicken breasts or thighs shopping list
- 2 T chili powder shopping list
- 1 T cumin shopping list
- 1/2 t cayenne pepper shopping list
- Dash red pepper flakes shopping list
- few drops green tobasco (to your liking) shopping list
- 1 1/2 T dry ranch shopping list
- 1 t taco seasoning shopping list
- Seasoned salt shopping list
- garlic pepper shopping list
- 1 t oregano shopping list
- 1 small can green chiles, drained shopping list
- about 1/4-1/2 carton chicken stock shopping list
- 3 cans Luck's great northern beans (or other white beans sometimes I use 2 great northern and 1 canellini) shopping list
- White queso cheese shopping list
- Garnishes: sour cream, salsa, tortilla chips, jalepenos, shredded mexican cheese shopping list
How to make it
- SLOW COOKER METHOD:
- Melt margarine with EVOO in large nonstick skillet
- Add pepper and onion
- Saute about 6-8 minutes
- Add garlic
- Saute another minute or two and turn off heat
- While onions and peppers are cooking, cut chicken into small bite site chunks
- Add to slow cooker
- Add all seasonings and stir to coat well
- Turn slow cooker on low
- Add green chiles and sauteed veggies
- Stir together, and add in enough stock to come just even with the top of chicken and veggies
- Add beans (juice and all, helps make the chili stock, that's why I use Lucks...the bean soup in the can is thick and tasty)
- Stir well and cook 6-8 hours on low in slow cooker
- Add more stock if needed for consistency
- STOVETOP METHOD
- Add all ingredients except beans and dry ranch to large pot
- Cover with water
- Simmer about 45 minutes to an hour, covered
- Remove chicken to wooden cutting board and shred (I pull iwth 2 forks)
- Return to pot
- Stir in beans and dry ranch
- * Add stock from carton only if needed in stovetop method, since you are making stock*
- ****PREFERRED STOVETOP METHOD****
- I prefer to season chicken thighs and "roast" in a large skillet, brown on each side then cook with the lid on over low heat, the chicken stays moist n juicy. Saute the onions and peppers. Shred the chicken, deglaze that pot with stock, then pour all into a large stove top pot and add the rest of the ingredients. Simmer 45 minutes or longer
- When ready to serve, stir in about a 2 inch hunk of queso cheese until melted
- Serve with garnishes
People Who Like This Dish 10
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The Rating
Reviewed by 6 people-
gotta love it thanks high5
momo_55grandma
in Mountianview loved it
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hey sparow it sounds good ill be there poker night to have this greta stuff lol
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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MMMMMM!!!!! great recipe, love the crockpot use, too. Thanks for posting in my Chili Group
tazoncaffeine
in Manchester loved it
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