by Jocelyn Delk Adams1
Slow Cooker White Chicken Chili
Autumn is here, and that means tailgating parties!
While I’m not that into football, I am definitely into the parties, especially the food. The best tailgate recipe I can think of is a good wholesome White Chicken Chili.
Chili is such a fantastic fall recipe that blends amazing flavors into a hearty stew of meat and beans. A slow cooker chili can be transported to any tailgating party or even made on a busy weeknight – an excellent menu item to have in your arsenal for the next few months.
While most of us are very familiar with the traditional red-colored chili made with ground beef, chili powder and sometimes kidney beans, white chicken chili is a nice change of pace that doesn’t skimp on any of the flavor you love in the original. I started this recipe with Omaha Steaks Boneless Chicken Breasts. Starting with premium frozen chicken is great – you don’t have to thaw the chicken at all. Isn’t that convenient? You simply add the chicken breasts, along with chicken stock and several spices and flavors to the slow cooker and let it cook away. The last part of this recipe is adding in the beans and onion about 40 minutes before the chili is complete. This is really a simple recipe that is absolutely delicious. I can guarantee this tailgating recipe will make you quite popular all autumn and football season long.
For side dishes and other tailgate favorites, be sure to check out Omaha Steaks entire Tailgating Menu.
- 4 Omaha Steaks Boneless Chicken Breasts, frozen
- 1 (32 oz.) container chicken stock
- 1⅓ cup fresh salsa verde
- ¼ cup fresh lime juice
- 2 chicken bouillon cubes
- 3 tsp. ground cumin
- 2 tsp. garlic powder
- 1 tsp. seasoned salt
- 1 tsp. crushed red pepper
- 2 cans cannelini beans, drained
- 1 medium onion, diced
- Optional: 2 tablespoons flour or cornstarch, for thickening
- Cilantro for garnishing
- Add chicken breasts, chicken stock, salsa verde, lime juice, bouillon cubes, cumin, garlic powder, seasoned salt, and crushed red pepper to your slow cook and cook on low for 6-8 hours (or on high with 3-4 hours).
- About 40 minutes before chili is complete, shred chicken with two forks in liquid.
- Pour in beans and onions, and continue to cook for the remaining 40 minutes.
- If using, carefully whisk in flour and allow sauce to thicken.
- Garnish with cilantro and serve. This is perfect with homemade cornbread.