The original recipe serves 10, so I cut it in half (and still ended up eating it for days) but given how cold it was here last week, it was a very welcome meal. I'll share the original recipe:
- 1 lb great northern beans, soaked or 4 15-oz cans, drained & rinsed (I didn't have great northern so just used canned white beans.)
- 1 1/2 lb boneless, skinless chicken breasts (I used thawed, pre-cooked chicken breast strips and I didn't measure, just threw in what I thought would work.)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 4-oz cans green chiles
- 2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 14 1/2-oz chicken broth
- 1 cup water divided
- 6 Tbsp flour
If using dry beans, put in pan and cover with water. Bring to a boil, reduce heat and simmer 20 minutes. Drain and set aside. Cut chicken into small pieces, about 1/2 inch or so. Lightly season chicken with salt and pepper and brown in well-sprayed pan. Add cooked chicken, beans, inion, garlic, chiles, cumin, oregano, cayenne, salt, chicken broth, and 1/2 cup water to slow cooker. Stir and cover. Cook on low 10-12 hours or 5-6 hours on high. If using canned beans, reduce cooking time to low 6-7 hours on 3-4 hours on high. Thirty minutes before end of cooking time combine remaining 1/2 cup water and flour, whisking to remove lumps. Add to slow cooker and stir. Cover and cook remaining 1/2 hour allowing chili to thicken. Adjust for seasoning and serve hot with desired garnish - sour cream, fresh cilantro, tortilla chips.
I just thew everything in the crock-pot on low for 6 hours and since I didn't have sour cream threw in a spoonful of fat free, plain greek yogurt, and sprinkle of fat-free cheese.
I listened to Peter Bradley Adams while I cooked - a great new discovery.Pin It