Recipe: White Chicken Chili

As I was prepping for the week, I decided to make one of my all-time favorite comfort foods: white chicken chili.   My mom made this all the time growing up and it has worked its way into my regular rotation.   I call it a chili because that what we always called it; however, boyfriend claims that it is a soup because it “isn’t thick enough to be a chili.”  Whatever.  You can make this on the stove or in the crock pot.  I have been making this in the crock pot lately, but you can also just saute the vegetables and then throw in everything else and simmer on the stove top (it takes about 20-30 min.).  You will want to use cooked chicken in you do it on the stove top.  Otherwise, follow the recipe below!

white chicken chili

White Chicken Chili

  • 1 c. chopped onion (I like yellow for this recipe)
  • 2 cloves minced garlic
  • 2- 14.5 oz. cans Great Northern or Cannelini beans (seriously, either works)*
  • 1 lb.-ish chicken breast
  • 32 oz. chicken broth (I’m a big fan of Trader Joe’s low sodium)
  • 2- 4 oz. cans diced green chiles
  • 1 t. dried oregano
  • 1/2 – 3/4 t. cumin
  • dash of cayenne pepper
  • salt and pepper, to taste
  • shredded Monterrey Jack cheese and cilantro, for topping

* Today I substituted 3/4 c. dried Great Northern beans.  If you use dried beans and forget to soak them beforehand like me, tack a couple hours on to your cooking time.  And maybe read the directions on the bag of beans.  Just an idea.

Spray your crock pot with cooking spray.  Layer onion, garlic, and beans.  Place chicken breasts on top.  Sprinkle with spices.  Pour chiles and broth over the top.  Cook on low for about 4-6 hours or high for 3-4 hours.  Serve with a little shredded Monterrey Jack and chopped cilantro.

Makes 6-8 servings.


Recipe: Sweet and Spicy Pulled Chicken AND Sweet Asian Slaw

For the NFL playoffs, I thought an easy crock pot meal was in order. Plus, it gave me an excuse to experiment.  I have a favorite chicken marinade that is based on one of my mom’s recipes, and I have always wondered how it would work as a crock pot sauce.  It was, as I expected, delightful.

This marinade recipe makes a little more than what you will need for cooking, but save the excess.  It would be great as a sauce if you whisked it with a little cornstarch or as extra liquid for storing leftover chicken.

Sweet and Spicy Pulled Chicken

  • 4 chicken breasts
  • cooking spray
  • 4 garlic cloves, minced
  • 1 – 1 1/2 t. crushed red pepper
  • 1/2 c. packed brown sugar
  • 1 c. apple cider vinegar
  • 1/2 c. low sodium soy sauce
  • 1/4 c. water
  • 1 Tbsp. olive oil

Spray the crock pot with cooking spray and place chicken breasts on the bottom.  Whisk together the remaining ingredients.  Adjust to your taste.  Pour until marinade covers chicken like the picture below and cook on LOW for 6 hours or HIGH for 3 hours.


Shred the chicken and return to the crock pot. Switch to WARM and let sit for about 30 minutes to soak in the sauce.  Serve as a sandwich or on a bed of coleslaw (bonus recipe below). It was also delicious with some pineapple. Naturally, boyfriend used both on his sandwich.

Update (1/28/15):

After making a Skinnytaste recipe this week that had a similar sort of feel to it, I would recommend a couple new steps at the end of this recipe:

  • After shredding the chicken, leave it out of the crockpot.
  • Dissolve some cornstarch in warm water (about 1 Tbsp. and 1/4-1/3 c. water) and stir into remaining sauce in the crock pot.
  • Turn crock pot to HIGH for about 20 min. to let the sauce thicken
  • Add chicken back in, toss to combine.

After you add the chicken back in and toss, turn the crockpot to WARM or OFF.  Nobody likes burned chicken.


Bonus Recipe: Sweet Asian Slaw

  • 1 package coleslaw mix
  • 4 green onions, chopped
  • 3 Tbsp. sliced almonds
  • 1 package Ramen, noodles only, crushed
  • 1 Tbsp. Stevia or Splenda (6 packets, in case you only buy those like me)
  • 3/4 t. salt
  • 1/2 t. pepper
  • 3 Tbsp. rice wine vinegar
  • 1/4 c. canola or vegetable oil

Combine coleslaw, green onions, almonds, and Ramen in a bowl.  Whisk (or throw in a jar and shake) remaining ingredients.  Add to the coleslaw mixture and enjoy! Tip: if you are not going to finish this in one sitting (it yields about 6 servings), put the Ramen on individually.  For the sandwiches, I omitted the Ramen (mostly because I forgot to buy it).