Slow Cooker White Bean Chicken Chili - Glen And Friends Cooking
Вставка
- Опубліковано 26 сер 2024
- How To Make Slow Cooker White Bean and Chicken Chili - Glen And Friends Cooking
This is a crockpot white bean chicken chili recipe that will fill you up on a cool winter evening... Though some people would call it a slow cooker chicken stew recipe, because beans don't belong in chili. Whatever you call it - this is a perfect crockpot chili; true dump and forget slow cooker recipe. Slow cooker chile verde.
Ingredients:
2 - 540 mL cans white beans, drained and rinsed
2 - 120 mL cans green chiles
1 onion, finely chopped
4 cloves garlic, minced
2 jalapeños, chopped
5 mL (1 tsp) ground coriander
5 mL (1 tsp) Chipotle chile powder
5 mL (1 tsp) ground cumin
Salt and pepper to taste
Handful freshly chopped cilantro
6-8 boneless skinless chicken thighs
750 mL (3 cups) chicken broth
1L (4 cups) frozen corn
Juice of 1 lime
Method:
Add everything except the corn and lime juice to your slow cooker.
Cover and cook on high for 2 to 3 hours, (or low for 8-10 hours).
Remove chicken from chili and shred.
While chicken has been removed; mash about ⅓ of the beans.
Stir in shredded chicken and corn, taste and adjust seasoning, then cover and cook 20 more minutes.
Stir in lime juice and serve.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
Welcome friends welcome back to the kitchen i've got another busy day up in in the hangar working on charlie foxtrot mike victor uniform and on these days this slow cooker has become my friend um so i'm going to make another super simple slow cooker maybe a white bean chili or a chicken chili type thing so we're going to start it with beans i've got two cans of beans white beans any kind of white beans if you wanted to you could use red beans it doesn't really matter whatever bean you like and today i'm using navy beans two cans of navy beans because that's what's what what was in the cupboard but i often switch them up and use different kinds all at once because beans do have different flavours and different textures and you mix it up and it makes it very interesting kind of nice those are rinsed and drained and i know people have some very strong feelings about rinsing and draining or draining and rinsing canned beans i am not someone who has a strong opinion about that one way or the other sometimes i drain them and rinse them and sometimes i just open the can and pour the whole thing in i don't notice a difference at all so next in is a chopped onion that's just a white onion sometimes i use a red onion depending again what i have on hand a little bit of chopped garlic that goes in next up i'm going to put in a jalapeño um
jalapeños i got at the grocery store were pretty big this time around so i'm only going to put in one if it was smaller i might have put in two or three really up to you
mixed in a little bit salt to taste of course i've got some chipotle powder i've got some cumin ground up next in i have coriander and cilantro and where we live common english usage is coriander is the dried seed there dried chopped seed whereas cilantro is the fresh green leaf exactly the same plant and they have different flavours different properties and if you're one of those people that can't eat the the fresh green leaf because it tastes like soap the dried seed doesn't have the same compound and you shouldn't get that soapy flavour it's just the way it works don't ask me i'm not a chemist i don't know exactly what the compound is but i know that it does not exist in the seed and i take a lot of heat in the comments section when i say coriander seed because people say to me well coriander's the whole plant yes but here where we live that's how we delineate whether you want the dried seed or you want the leaf coriander versus cilantro next in i've got two of these little cans of green chilies and if i can't find these little cans of green chilies because i can't always get them i'll leave them out forget about them completely and i might chop up some pickled jalapeños and put them in or double up on the amount of other chilies fresh chilies that i can get now if you're worried about heat
there isn't really any heat from these a little tiny bit right at the back of your mouth but once it's all cooked in there you're never going to notice it but there is a really nice earthy flavour that i can't seem to replicate using fresh peppers or even cooking down peppers in a pan before putting them in i've just never been able to attain that next in i've got chicken thighs these are bone-in chicken thighs that i've peeled the skin off because nobody wants to look at chicken skin after it's been in a slow cooker for five or six hours it's not pretty not pretty at all and the final ingredient is some chicken stock so in that goes
just give that a little bit of a stir
put the lid on and i'm going to stick that on low i'm going to let that go all day while i'm at the hanger working on the airplane
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
PS if you grow your own cilantro, let it go to seed, and then use the seeds when they are green and still tender. They have such a delicious flavour, and work very well with chicken and fish.
So few people seem to know this. I pound them in a mortar with oil and add some citrus or vinegar then drizzle over foods to finish.
I’ve been looking all over for a recipe for white chicken chili. The I realized that Glen would have one! This is it! Thank you!
Glen - I don't know why you'd "get a lot of heat" from anyone about anything. Your channels are fun, inoffensive, and informative - I guess some people have too much spare time, the pandemic having restricted their ability to argue with people in person!
I really like how you emphasize learning methods of cooking vs specific recipes. I’ve learned a lot watching your channel.
We tried this dish in the instant pot tonight!!! Here are our adjustments: We used the fresh jalapeño and cilantro as a garnish … along with sour cream and hot sauces …. I grilled the boneless/skinless thighs to add a smoky flavour …. Cooked in an instant pot for 20 minutes … chopped the thighs before adding to the pot …. Used tortilla chips crushed up to thicken …. This was sooooooo good! Will definitely make this again!
I love how often you discus the semantics of language and the tiny regional difference that people can get caught up on
I love the taste of fresh cilantro!
In the UK they are both coriander, you either buy coriander seeds, ground coriander (the ground seeds) or coriander leaf (either dried in a jar or fresh on a plant). So actually 4 different ways to add coriander to your dish!
In Australia too. Fresh is a no from me. Not a fan at all but I do use coriander powder.
I love making cracklins when I do slow cooked chicken. It's a total bonus.
About coriander/ cilantro. I grew that plant many years ago. When the sides are still green and unripe, they have the same smell and flavour as the leaves. As they ripen, and then dry out, they acquire the distinctive citrus flavour that they're known for. I always used to marvel at that.
"sides"? I meant "seeds".
I lived in New Mexico for many years. Now I'm back in my home state of Michigan. I find it hard to find good green chili, but Walmart now carries the "hot" chili, but it's not really that hot. Thanks for the recipe!
Looks great Glen! I would recommend adding roasted tomatillos! Very similar to a green chicken chili my family makes in the fall.
I just made this last week! My recipe also called for 1/2 cup half & half and 8oz cream cheese (I used 4oz.).
It didn't call for cilantro or chipotle but I added them. Had to double the cumin for our taste.
Mine didn't have corn either, I'll have to add some next time - Great stuff!
Ive made this with canned chicken, cubed turnips and carrots and home canned salsa verde. Plus all the other ingredients. So delicious.
Hey Glen
I made this tonight for dinner and lunches for the week. What more could you feel like on a hot Australian Summers day, then big bowl of hot chili ha. I thoroughly enjoyed it!
I used different beans and adjusted the spices a little to work with what I had and added more lime because I loved the brightness. Very delish and made a solid 8 servings!
There are very few people whose recipes I trust when there aren’t reviews available and you are one of them.
You had me at chicken skin crackling! All the best in 2022 Glen and Friends.
Thanks for this! I recently discovered white bean chili, and I love it. I used canned poblano strips in mine, and ooh they make a nice addition.
Just discovered you shout out from Canada 🇨🇦
I really love chicken cracklings also!! This looks really good, will have to try it
Very nice. Crispy tortilla strips and you have a white chicken tortilla soup.
Thai people fry chicken skin for a crispy topping on soups and curries, I love it!
Such a great recipe Glen.
That's exactly how I started using blackeyed peas in my own chili.
Love 💕 the sound of this recipe. Definitely going to add corn 🌽 to the one I make. We add some grated lime to the sour cream to garnish .
Thank you for the bit about coriander and not having the soap flavor! Sometimes I have that problem, sometimes not and it can making eating and cooking verry daunting sometimes!
That looks awesome! I’m going to go watch the other channel while I refrigerate the Skor shortbread dough. Happy New Year, everyone!
I just made this (kind of!). It was delicious. I couldn't find the cans of green chilies. So i used two cans of salsa verde. Not the same thing, I know. But I figure it'd add a nice flavor and it did. I left out the cilantro (soap), but I did use the coriander.
I forgot to get corn and jalapenos when I was at the store. I added some chili flakes, cayenne and hot sauce to warm it up a bit instead. I'm sure the corn would have been nice or any other vegetable (maybe okra?). Wilting some greens in at the end might also be nice. Seems like a great base recipe to do with what you will.
Easy recipe. Tastes great. Would make again.
I made this for dinner tonight and it was delicious. The only tweak I made was I added four diced yellow potatoes leftover from NY day dinner that I didn't need for my mashed potatoes. I made cornbread muffins to go with it. It got two thumbs up from everyone at the table :-) I love your channel Glen, thank you!
I'm a big fan of Cilantro and just couldn't understand how someone would think it tasted like soap. That was until the time I was growing it. The plant went to seed, and I decided to taste one. OMG, there was that soapy, floral flavor that I now assume others were tasting with the leaf. I don't taste it quite as pronounced however, with the dried seed. Love your Channel!
One of my sisters cannot stand cilantro, I think she is the only one in the family like that.
I heard that it's genetic. You're born to be able to taste it or you weren't.
It's a genetic sensitivity to the aldehydes in it.
Glen. Tried it. Made a few changes due to lack of ingredients. Delicious! 👌
Made this tonight. It was a big hit with the family and our neighbour with whom we shared. Also made buttermilk corn bread to go along with it. So good. Though I did mess up a wee bit and over salt the crackling… I mean, I still ate it… but it was very salty. Thanks Glen! This one is making it in to our rotation!
Yum. Gotta try this.
Man I just made chicken thighs and threw away the skins. Now I know what I will do next time with them. Thanks Glenn
We gotta try this! thanks.
Down in Kansas usa, leaf is cilantro and tastes like pine sol cleaner to me.
I tried a sip of coriander seed tea and had a soap taste in my mouth for two hours.
So my taste buds say your expert needs to expand his research 😊
made this yesterday. so good.
I love crock pot recipies. Easy to make during the cold weather.
AND THANK YOU for giving a little info for cooking it outside a slow cooker! We don't have one, and I don't particularly like them anyway, I much prefer to just put a kettle on and go... Usually have to modify SC recipes for stove cooking though, sometimes spices don't transfer over right... nice to know this one goes over without modification!
\o/ Gribnus! Nice to see more folks making it. :D
Thank you for acknowledging that between 4-14% of people can't stand fresh cilantro. Gack. Most shows/channels pretend we don't exist. It's used everywhere now. Usually I'll just substitute some parsley, and add a pinch of ground coriander seed.
Thank you for sharing this information!!!!!!!!!!
You have to roast Hatch green chilies peel em. They only come around once a year so that's why they do so much canning and drying. They are also from Hatch Valley NM so they may be quite difficult to find fresh ones
Yes - I've never seen Hatch chillies at the grocery store here. Maybe I should try to grow some in my own garden.
@@GlenAndFriendsCooking It's usually a road side thing in NM and Colorado (though many are established at this point too). You go and buy a big basket of them, they roast them on spot and put them in a big garbage bag. I typically would take the skins off and then put them in bags and freeze them, but I know others would just put them into smaller bags and freeze, then peel them after unfreezing them.
@@GlenAndFriendsCooking unless you live in hatch valley that's illegal Glen.
You must be from The Land of Enchantment?👍🏽. Hatch chilies are The best. I’m lazy, I buy them peeled n frozen n cook them later. Still yummo!!
@@wendelynyoung8609 Fair play. I live close-ish so they come in every year. No doubt the peeled and frozen or even the diced canned like Glen used are delicious as well. Got 3 cans of them. Go GREAT in cornbread
What a great idea and it looks wonderful, drop it all in and let it go.
Typically in a Canadian grocery store "cilantro" is labeled as coriander. I used to work at Metro and it was always frustrating trying to tell customers that were looking for cilantro that fresh coriander is cilantro.
Metro in Quebec? Or Ontario?
Here (Ontario) I've never seen the fresh labeled anything other than cilantro - but I have seen fresh labeled as coriander in Montreal / Quebec City.
@@GlenAndFriendsCooking Metro Ontario / FoodBacis. Mind you I haven't worked there since 2012. Haha.
@@GlenAndFriendsCooking Just a US English vs UK English difference. Perhaps Quebec follows UK English naming conventions for cilantro/coriander
"In the US, cilantro is the name for the plant's leaves and stem, while coriander is the name for its dried seeds. Internationally, the leaves and stems are called coriander, while its dried seeds are called coriander seeds."
Here in Florida it’s always called cilantro what with Cubans and other Hispanics being so plentiful, of course. It’s actually a substitute for the original herb, papalo. Many people online call papalo a cilantro substitute, but papalo is native to the Americas and cilantro/coriander isn’t.
Many people think that horchata should be made from rice rather than chufas, too. Oh, well. It’s more a matter of what you’re used to or can readily get. Almost no Mexican grocery stores here have papalo but all have cilantro.
@@GlenAndFriendsCooking that would make sense, cilantro isn’t a French word, according to my dictionary.
Happy New Year, all the best, delicious show.
I also love the cracklin and I sprinkle with paprika and the s&p. And I will definitely make this chili.
I've always had the cilantro=soap thing, dry coriander has never bothered me, sometimes getting fresh coriander I'll still get it though. Also I'm in Ontario and coriander as I've heard it is used to talk about the seeds dried or not.
I've heard the same thing about dried cilantro not being soapy. I don't have the soap gene, so cilantro tastes just fine.
Think the same is true here in New York.
Coriander (leaf) is the king of herbs.
Glad to see you used Chipotle powder. That's become my go to lately. I even like it on place of crushed red pepper on my pizza! Love that smokey flavor.
Happy New Year, keep them coming
Happy new year to both of ya. Thanks for bringing some cooking comfort to the rest of us.
Looks very tasty! I can tell how hungry you both were by how many bites you took, and you both seemed really happy with it.
The best way to plate this is over tortilla chips and then top soup with pepper jack cheese!!
Looks similar to pozole we made last week using hominy instead of beans.
Chili has its origins in Pozole along with several other Mexican soups and stews all being a take on the slow cooked proteins in spicy chili flavored liquids
That Jalapeño is huge.
Really wish i liked beans.
Oh Glen! Green chiles are a must, I also use napolitos in mine. Follow that up with Cabot aged cheddar and a dollop of sour cream and we're eating high on the hog! I use cannelini beans in mine. No corn....might have to try that!
White bean chicken chili in the crock pot is one of my favourites - it usually happens in the week after I roast a chicken using leftover chicken meat and the stock that I’ve made from the bones. I usually use navy beans but from dried (soaked overnight) and end up with a thicker consistency than you seem to have. I roasted a large local chicken on Wednesday and made my stock yesterday so this is definitely going to be on my menu some time this week! It freezes well too, for fast dinners in the future.
Who else love that cartiledge?
Thanks for the videos and have a great New Year Eve and a Happy New Year to you Glen and Julia. Looking forward seeing more videos in 2022. Cheers!!
Happy New Year everyone ✨
Has Julie ever thought of hosting an episode? Would love to see her make a favorite recipe, could be really fun!
I think there are videos of her making preserves
@@solistheonegod oh wow, think I found them. 11 years ago they came out! Think it her time to shine again!
And glen comes in at the end "hi Julie, hi friends"
I like to do a chicken chili with black beans and the tex-mex/ southwestern kinda spice to it.
Yay, another video! Thanks for teaching us so much about cooking and baking.
Happy New Years!
Happy New Year, Glen & Jules! 🎉🥳
Yumm, this looks delicious! We love soup and stew because we love leftovers! I've been looking for another soup/stew to make. I think I just found it. I usually have all these ingredients on hand.
I enjoy your videos! Thanks! Happy New Year!
This looks great! Thanks for making such a comforting easy recipe.
Love a good white chicken chili! Happy New Year Glen and Jules
After recently making this the ratios for beans/meat/veggies/spices work well, however I swapped the corn for hominy. As mentioned in a few other comments if you go that route it ends up being very pozole adjacent. Great work on the channel Glen!
I want a large bowl!! With some fresh French bread for dipping!
Cracklings!
Chicken skin cracklings. Epoch!
The cans of Rotel tomatoes with chilies are normally the best substitute for canned green chilies if you cant find them. But Also, the La Costena brand of canned or jarred jalapenos work pretty well too. I normally only see those at Mexican grocery stores.
Love the channel, been watching for a few years now. Also am an aviation enthusiast so when I saw you have a Cessna restoration channel I jumped on it.
Keep it up glen, good work.
I just leant you don’t have to cover the entire thing with stock and it will still cook, imagine that. Thanks!
I can't eat cilantro, I call it green soap.. But I love coriander! No soap! 😁
Same here. Can't eat cilantro but coriander is one of my most used spices.
When I make White Chicken Chili, the crock pot recipe I use lets me use dried beans without soaking them first. It's also a low sodium recipe, too.
I think i may make this right now. Without the corn of course
Those looked more like Anaheim peppers instead of jalepenos. Dunno, either-or would be yummy. Putting this on the meal plan for next week. Thanks for the inspiration!
Does anyone have the model info on the slow cooker? Looks amazing!
KitchenAid - 7-Quart Slow Cooker - Gloss Cinnamon Model:KSC700GC
I'm taking that chicken crackling idea👍that chilli/soup was on point aswell👍👍keep up the good work and have an enjoyable and prosperous New year from BIGMICK IN THE UK🇬🇧
A little bit brothy for my preference, I'd either use less liquid to start, or else thicken it up a bit towards the end with some starch. Otherwise, this looks fantastic!
I've been making almost this exact recipe for the last few months, minus the corn and used ground chicken. Throw in a can of pumpkin to give it some added body.
Hominy instead of the corn. And, I use the stick blender to process about 1/3 to 1/2 of the beans. leaves a creamy broth with some tongue.
Being British, I've no idea what Navy beans are. Could be Borlotti or Canelleni, but it shouldn't actually matter. I do like the idea of mixing the type of beans, I wouldn't have thought of that.
David Cramb, it's the same bean you use for baked beans. Or like the canned beans you eat for breakfast on toast!
Navy beans definitely aren’t cannelini beans.
Betcha that's some good soup!
Lazy/busy day recipes are a must in my household, I got a great dessert one for chomeur pudding, just take a twinkie and pour a little pancake/corn syrup over it and nuke it for a bit, melted carmel candy works great too.
when you've tried to replicate the canned chiles, do you char their skins well, put them in a covered bowl to steam for a while, then take off the skin and seed them before you use them? (to me that makes what i'd call the earthy flavour.)
that chili looks good; i was surprised that was frozen corn though; when i saw it i assumed hominy, which i bet would also be wonderful in this dish!
Chicken skin cracklings are kosher (potentially) pork rinds, or gribenes. Not for everyone but I like them.
you're right: cilantro tastes like soap - for 17% of us. it's genetic. i just sub parsley, which i do like. gawd i hate cilantro, but i love the combination of coriander and cumin, especially in soups.
Happy New Year. It’s getting too hot for this style of cooking here, but I I’ll be looking back at your spring/summer videos for dinner ideas.
What would you recommend for an instant pot?
beans means
Happy New Years Eve..
see you all in the double deuce year..🎉🥂🍻🥳
Wena wacho loco dele nomas
Did I miss something - what happened to your Dry Ager cabinets with all that delectable meat?
First, Happy New Year!
What did you say? I was focused on the teeter totter lid.
Any idea how many calories in this?
Happy New Year... btw coriander root is yummy, the leaves not...
Where'd the dry ager go?