White Crock Pot Chili With Tomatillo Food

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Remove chicken from the slow cooker and shred, using two forks. Stir chicken, cilantro and lime juice into the slow cooker; season with salt and pepper, to taste. Serve immediately with desired toppings.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
• Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
• Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

WHITE CROCK POT CHILI (WITH TOMATILLO)

Steps:

• Brown the chicken with the garlic and onion.
• Place in crock pot with the all the other ingredients (except cilantro, cheese, and tortilla chips).
• Cook on low for 6 hours.
• Adjust seasoning and serve with chopped cilantro, cheese and tortilla chips.

EASY SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
• Cook on Low until flavors combine, about 8 hours.

BEST SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
• Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
• Cook until chili is warmed through, about 30 minutes more.

TOMATILLO PORK CHILI VERDE STEW (CROCK POT OR SLOW COOKER)

Steps:

• Remove excess fat from the pork loin. Cut into 1" squares.
• Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.
• Add all ingredients into a in a 4 quart crockpot. Stir well.
• Cook on low 6-8 hours or on high 3-4 hours.
• If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.

CHICKEN TOMATILLO CHILI

Steps:

• Add oil to pot. Over medium heat, sauté chicken, season with salt, cook until no longer pink. About 3-4 minutes. Remove chicken from pot, set aside.
• In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. May need to make 2 batches.
• Add more oil if desired, add onions and garlic, sauté until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and coriander. Stir.
• Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
• Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
• Top with cilantro at serving.
• Serve with warm torn flour tortillas or crispy tortilla chips.

CROCK POT WHITE CHICKEN CHILI WITH HOMINY

Steps:

• Chop up 1 onion & place on the bottom of a 4 quart slow cooker.
• Place chicken on top of onions.
• Top with beans & corn.
• In a medium bowl combine taco seasoning, rotel, soup & chicken broth. Pour over chicken.
• Chop up 2nd onion & place on top.
• Cover & cook on low for 8 to 10 hours.
• Before serving stir gently to break up chicken.
• OPTIONAL: Top with sour cream, chips, cheese or jalapeno's.

CROCK POT WHITE CHICKEN CHILI

Steps:

• Place chicken in a 4 quart slow cooker.
• Top with beans and corn.
• In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
• Cover and cook on low for 8 to 10 hours.
• Before serving, stir gently to break up chicken, then stir in the sour cream.
• Serve topped with green onions and jack cheese, if desired.

CROCK POT TOMATILLO CHILI

Steps:

• *I had a hard time finding ancho chile pwd so I just used regular chile pwd. Worked just fine.
• * You can definately use less meat. I've used both the 2 lbs. and just 1 lb. before and it was still delicious!
• Combine broth, salsa, green pepper, onion, garlic, cumin, chili powder, and salt, in base of slow cooker.
• Crumble in pork and beef.
• Mix.
• Cover and cook on HIGH for 6 hours or LOW for 8 hours.
• Break up meat with spoon
• Stir in beans and cilantro.
• Garnish with scallions, lime, and sour cream.