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Around The Grange
Hank's Hankerings: Slow Cooker White Chicken Chili

By Hank the Burro

  January 1, 2021 --

Along with the month of January comes cold and often snowy weather. A nice warm bowl of Chili can help you warm up while it tastes good too! Prepare it in a Crock Pot, and it’s a super easy dinner solution. This recipe from the Spruce Eats offers a new twist - for White Chicken Chili!



1 pound chicken (cut up into small chunks)

1 cup onion (chopped)

1 1/2 cups chicken broth (low sodium)

2 cloves of garlic (chopped finely)

1 teaspoon ground cumin or 2 teaspoons cumin seeds

1/2 teaspoon dried leaf oregano

3 cans (15 ounces each) white beans (drained and rinsed)

1 or 2 chopped bell peppers (a combination of colors)

1 to 2 tablespoons minced jalapeno chili pepper

Dash salt and freshly ground black pepper (to taste)

Optional: Monterey jack cheese (shredded)

Optional: tortilla chips (broken)


In a 4 to 6-quart slow cooker combine the chicken, onions, chicken broth, garlic, cumin, and oregano. Cook on low for about 3 to 4 hours. Add drained beans and cook for 2 to 3 hours longer.

About 1 to 1 1/2 hours before the chili is done, add the chopped bell peppers and jalapeno peppers, if using. Taste and add salt and freshly ground black pepper, as needed.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.

TIPS: Use pinto beans or great northern beans in the recipe.


SOURCE: https://www.thespruceeats.com/slow-cooker-white-chicken-chili-3054769



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