Empty My Fridge
Ree Drummond's Must Have Slow-Cooker White Chicken Chili The Pioneer Woman
Ingredients
- Chicken breast · boneless skinless6
- Cumin · ground1 tbsp
- Coriander seed · ground1 tbsp
- Oregano · dried2 tsp
- Paprika½ tsp
- Chili flake · flakes½ tsp
- Salt
- White pepper · ground
- Dried Great Northern beans · soaked overnight and rinsed1 lb
- Celery · chopped4 stalks
- Garlic · minced4 cloves
- Chili pepper · chopped2 cans
- Onion · diced2
- Bell pepper · chopped2
- Jalapeño chili · sliced1
- Chicken broth4 cups
- Milk1 cup
- Masa¼ cups
- Sweet corn · frozen1 ½ cups
- Lime
- Monterrey jack · grated½ cups
- Sour cream · for serving
- Cilantro · chopped, for serving
- Corn tortilla
Instructions
- Put the chicken breasts in a slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, and some salt and pepper, then sprinkle over the chicken.
- Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeño. Pour in the chicken broth, cover, and cook on low about 7 1/2 hours, until the beans are cooked, the vegetables are soft and the flavors have combined.
- Mix the milk with the masa and stir it into the slow cooker. Add the frozen corn straight from the freezer and cook another 30 minutes, until the sauce has thickened.
- Take the chicken out onto a board and shred it with 2 forks. Return it to the slow cooker, add the lime juice and the Monterey Jack, and stir until the cheese melts.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicOnionMilkBell pepperLimeChicken breastCelerySour cream
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