Saturday, September 27, 2014

White Bean Chicken Chili - Crock Pot Easy - 52 Soups and Stews

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Rich Thick Gravy... All made EASY AND FAST (to put together, I make mine in a Crock Pot, Hours of no work cooking after minutes of can opening).

Everything made easy with Rotisserie Chicken, a few cans of beans and Some diced vegetables.  This is a real winner for an alternative to the red burger chili.

One of my most popular recipes!  Great for a Chili Feed!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

White Bean Chicken Chili - Crock Pot Easy

  • 1 Pre-cooked, pre-seasoned Rotisserie Chicken, de-boned and meat diced to bite size bits, about 1-1/2 pounds, 3-4 Cups
  • 4 TBS Butter (or 2 TBS Olive Oil)
  • 1 Medium Onion
  • 4 Large Garlic Cloves, skinned, smashed and minced
  • 2 Medium Jalapeno Peppers, Seeds and white membrane removed, minced fine
  • 2 TBS Italian Herbs (I used an Herbes de Provence Mix, can use Basil, Rosemary, Dill or your favorite)
  • 2 tsp Ground Cumin
  • 2 Cans (15 Ounces) White Kidney Beans (Cannellini Beans), rinsed and drained
  • 1 EXTRA Can White Kidney Beans (Cannellini Beans), rinsed and drained
  • 3 Cups Chicken Stock (store bought or make your own with the bones of the Rotisserie Chicken)
  • PLUS 1/2 Cup Additional Chicken Stock
  • FOR GARNISH 1 Cup Shredded Monterrey Jack Cheese
  • FOR GARNISH 1 Cup Sour Cream
  • FOR GARNISH Diced Green Onions
  • FOR GARNISH Diced Cooked Bacon Bits
  • FOR GARNISH Cheese-Its (or Fritos, but Cheese-its would be better)
Cooking Directions
  1. In a large Saute Pan, melt butter over medium high heat. Add Onion and saute for about 5 minutes, until Onion becomes soft and translucent.
  2. Add Garlic and Jalapeno and saute an additional 1 minute.
  3. Meanwhile, in a large 5 quart Crock Pot, Combine 3 Cups Chicken Stock, 2 cans (drained and rinsed) Cannelloni Beans, Herbs and Cumin. Set on High (4 Hour) setting... Longer slower lower setting if you have the time.
  4. Put 1/2 additional Cup Chicken Stock plus 1 additional can drained and rinsed Cannelloni Beans into a food processor and pulse until it forms a thick paste.
  5. Transfer Bean paste plus Sauteed vegetables to the Crock Pot, stir to combine and close the lid for 4-8 hours.
  6. If you like a thick gravy (I do), Add a ROUX... a half hour before ready to serve, in a small saute pan, melt 4 TBS Butter over low to medium heat. Add 4 TBS Flour (One TBS at a time) and slowly whisk for about 5 minutes until the buttery mixture begins to smell nutty. Be careful to do this over low heat. If the flour burns you need to start over. When the smell hits and the Roux becomes darker, add to the crock pot and stir to mix. Gravy will thicken up.
  7. Serve HOT from the Crock pot. Garnish (or offer bowls of condiments so guests can personalize their Chili and ENJOY


So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

So, I am pleased to add this as one of my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)

MUCH more than a chicken sandwich.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work.  All recipes have been tested and WORK!


So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!


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