The slow cooker works well melding the flavors of leftover chicken, beans, fresh herbs and seasonings for a simple white chicken chili.
Yield: 6 servings
Difficulty Rating: Easy
Nutritional Highlights: Slash the sodium (salt) up to 45% in the beans by draining and rinsing thoroughly before using. When purchasing canned chicken stock, opt for a reduced sodium (sometimes labeled “less” or “lower”) rather than a “low” sodium variety, or you’ll just end up adding lots of salt.
Use the leftovers from our Slow Cooker Roast Chicken recipe to make this chili, or buy pre-cooked rotisserie chicken from your grocery store to save time.
Instructions
In a large, heavy frying pan over medium heat, add 1 tablespoon canola oil and the chicken. Brown chicken slightly to bring out the flavor. Add the onion, 1 teaspoon salt, several grinds of pepper and sauté until the onion is soft. Add the garlic, chili powder, cumin and cayenne to taste, and stir together for 2-3 minutes to release the flavors.
Transfer contents to the slow cooker. Add the beans and bay leaf. Turn slow cooker on high and let cook for 6 to 8 hours.
Discard bay leaves. Ladle the chili into bowls. Top each serving with a dollop of sour cream and garnish with green onions and cilantro.
Linked up at What’s Cooking Wednesday: http://thekingscourt4.blogspot.com/2012/01/whats-cooking-wednesday-2112.html
Linked up at Farm Girl Friday.
Hello, new follower here! This dish sounds delicious.
I would love to have you link up with my Clever Chicks Blog Hop this week!
http://www.the-chicken-chick.com/2012/09/clever-chicks-blog-hop-2-featured-post.html
I hope to see you there!
Cheers!
Kathy
The Chicken Chick