Wednesday, September 25, 2013

Slow Cooker White Chicken Chili- Guest Post

Slow Cooker White Chicken Chili
The beginning of fall signifies a lot of exciting things: back-to-school season, the return of pumpkin-flavored everything and the start of many evenings spent watching Sunday and Monday night football. It might not sound like any of these things have anything in common, but there’s one other aspect of fall that fits neatly into every category: slow cookers!

Need a hands-off meal for those hectic nights where you have to shuttle kids between soccer practice and scout meetings? Hundreds of quick slow cooker dinner ideas can come to the rescue. Or maybe you’re looking for a way to keep your dips and chili recipes warm throughout the entire football game; slow cookers can help with that, too. And if you want to get in on the fall pumpkin food craze, you can make everything from pumpkin breads to pumpkin stews in your slow cooker. They’re the perfect time-saving tool to have in your kitchen, so make sure to take full advantage of yours this fall.
One of the most popular uses for slow cookers is for making chili, which is also one of the most delicious ways to use them! Easy chili recipes are especially great for busy parents on nights when you don’t have time to prep lots of ingredients or spend hours in the kitchen; just toss your ingredients in the slow cooker, turn it on and let the cooker do all of the work.
This white chicken chili recipe is a simple but tasty recipe to keep on hand this fall; it only requires fifteen minutes of prep time and seven ingredients that you probably already have in your kitchen, meaning you’ll be able to put a hearty, nutritious and flavorful dinner on the table without even thinking about it. Try it out this fall, and happy slow cooking!

Slow Cooker White Chicken Chili
Prep Time: 15 min
Total Time: 8 ¼ hours
Serves: 6
  • PAM® Original No-Stick Cooking Spray
  • 2 15 oz. cans Great Northern beans, undrained
  • 1 pound boneless skinless chicken thighs
  • 1 10 oz. Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup reduced-sodium chicken broth
  • ¾ cup chopped yellow onion
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano leaves
Spray the inside of a 4-quart slow cooker with cooking spray. Place 1 can of beans in the slow cooker and mash with a potato masher or spoon until smooth. Add the second can of beans (for a thicker chili, drain this can of beans) and all remaining ingredients to slow cooker; stir to combine.
Cover and cook on low for 8 hours or on high for 4 hours. Carefully separate chicken into bite size pieces before serving. Garnish with your favorite chili toppings, such as sour cream, a lime wedge, shredded cheese or sliced jalapenos.

Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat. Visit us to find more easy recipes for dinner that will warm you up this fall.

Thanks so much Meredith for sharing this yummy recipe with us! I can't wait to give it a try.

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  1. This sounds so yummy that I am going to make it right away for the weekend! One question though, in the recipe it says to mash the first can of beans, but it then says to add the second can (drained if you want a thicker chili) it doesn't call for the second can of beans to be mashed? Should the second can be mashed as well? Thank you for sharing this wonderful looking recipe.

    1. I'm not sure, I'll have Meredith (who shared the recipe) get back to you!

      I'm thinking my preference is they wouldn't be mashed. ;)


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