Second experiment was a recipe that came with the slow cooker… White Chicken Chili. It turned out more like white chicken chili SOUP, but it made a great soup! The salsa verde made it a bit hot (too hot for Chris), but Nanny and I liked it. I’m still waiting to hear if Dan liked it.
Soaking the beans overnight is a bit of a pain as that brings the total prep/cooking time to 16 hours, but it’s really not hard. The weird thing is sauteeing onions and garlic at 6am. 🙂
The pain is that this recipe has to cook on HIGH for 3 hours and then set to simmer for 4 hours more. Luckily I can stop home during lunch to switch it, but it may be tough for people who can’t get home from work at lunch time.
½ pound white beans
1 tablespoon good quality olive oil
1½ cups chopped onions
1 tablespoon chopped garlic
4 cups chicken stock, nonfat, low-sodium
1 pound chicken breast meat, cut into 1-inch cubes
½ cup prepared salsa verde (from a jar)
1½ teaspoons ground cumin
1 teaspoon oregano
¾ teaspoon coriander [I didn’t have this but I used dried cilantro instead]
½–¾ teaspoon kosher salt
¼ teaspoon freshly ground
white pepper 1½ jalapeño peppers, cored, seeded and minced (optional)
1 cup cut white or yellow corn (thawed if frozen)
8 lime wedges
Pick over beans and discard any stones or bits of dirt. Soak beans overnight (8 hours) in water to cover by 3 inches (4 cups of water for 1/2 lb of beans). Drain and rinse.
Lightly coat the interior of the ceramic pot of the Slow Cooker with cooking spray. Heat oil in a 10-inch skillet over medium heat. Add onions and garlic. Cook until onions are soft, about 5 minutes; transfer to pot. Place stock, beans and chicken in slow cooker. Add salsa, cumin, oregano, coriander, salt, pepper and jalapeños. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High, once slow cooker switches to Warm, set timer for 4 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed.
One half hour before serving, turn heat to High; stir in corn.
Serve with wedge of lime [It tastes great if you squeeze a little fresh lime juice into it!]
Makes 8 cups