I love my crock pot. I'd starve to death if it wasn't for that delicious slow cooker of love. Not only does it make food at the speed of smell (mmm.) but you can use it without burning the house down! I'll show you my recipes if you show me yours.
The internet provided me with a (from reviews) seemingly amazing White Chicken Chili recipe that is.. in progress..
Directions: (with my personal photos)
Open your package of beans and pick through the beans to remove any rocks, ugly beans, or other crap you don't want in your finished chili. Now, soak your beans in water overnight. The beans will double in size, so keep that in mind as you choose your soaking container. Dump your beans in the crockery liner of your 6-quart crock-pot. Don't have a 6-quart crock-pot? I guess you need to modify your recipe.
2 TBSP ground cumin 1 TBSP fresh ground black pepper (fine) 1 TBSP ground cayenne pepper (or more if you like it really hot) 1TBSP onion powder 1TBSP garlic powder
Mix until blended.
Now, get a 2 pound package of boneless skinless chicken breasts (or an equivalent amount of boneless skinless dead bird, any part will do) and use your snazzy knife to dice the bird into 1/2" cubes.
OP Note: Wash your board! No one likes Salmonella onions!
Place the cubes in a large bowl and sprinkle with 1/2 of the spice mixture. Toss to coat evenly.
OP Note: Refreshing drink time! Whiskey lost her Passion Tea Lemonade.. There must be a replacement somewhere..
Get 4 medium sized onions , 3 jalapeño peppers, and 3 cloves of garlic. If you like anus searing heat, add more peppers.
OP Note: I didn't pepper spray myself out of my own house with onions and jalapenos. I wanted to enjoy the summer afternoon.
Dice the onion and garlic into a fine mince (about 1/8" or so) and crush the garlic with 2 TBSP of salt. Put in a bowl and set aside. (this is some kind of sick joke?)
Heat a tablespoon or so of vegetable oil in a large skillet over medium-high heat. Here I am using my 12" cast iron skillet (I happen to have the exact one!) Brown the chicken in the skillet in batches (a bit of oil between batches is a really good idea). If you overcrowd the pan, you will steam the chicken rather than brown it. I needed 4 trips to the frying pan to brown all 2 pounds of diced chicken.
After you've browned your bird, you'll note that there is a nice layer of fond (brown crusty stuff on the bottom of the pan) in the pan. Add yet more oil (a teaspoon or so) to the pan and dump in your veggies and spread evenly. The veggies will deglaze the pan for you and all that brown goodness will blend in with the veggies. Cook the vegetables until they just start to brown. This can be challenging to see as they will be tan colored from deglazing the pan. Don't yank the veggies too early as they'll develop lots of nice flavors if you let them start to brown.
Add the chicken, vegetables, and the remaining spices to the crock-pot.
Add enough chicken stock to come up to the top of the beans. Stir and put in the cooker on HIGH for 5-6 hours. Low temp will take about 2X as long. (it took all 48 ounces)
And... wait.. What will this turn into?
Tune in in another eight hours to find out! Now if you'll excuse me, I'm going to go get some sushi.
Some chili, unfortunately, could not be present for the photo. It was covered in jalapeño Munster cheese and devoured.
Quoth Whiskey's 'I'll Need To Sober Up Later' Pulled Pork"
Quoth Internet's White Chicken Chili
Open your package of beans and pick through the beans to remove any rocks, ugly beans, or other crap you don't want in your finished chili. Now, soak your beans in water overnight. The beans will double in size, so keep that in mind as you choose your soaking container. Dump your beans in the crockery liner of your 6-quart crock-pot. Don't have a 6-quart crock-pot? I guess you need to modify your recipe.
2 TBSP ground cumin 1 TBSP fresh ground black pepper (fine) 1 TBSP ground cayenne pepper (or more if you like it really hot) 1TBSP onion powder 1TBSP garlic powder
Mix until blended.
Now, get a 2 pound package of boneless skinless chicken breasts (or an equivalent amount of boneless skinless dead bird, any part will do) and use your snazzy knife to dice the bird into 1/2" cubes.
OP Note: Wash your board! No one likes Salmonella onions!
Place the cubes in a large bowl and sprinkle with 1/2 of the spice mixture. Toss to coat evenly.
OP Note: Refreshing drink time! Whiskey lost her Passion Tea Lemonade.. There must be a replacement somewhere..
Get 4 medium sized onions , 3 jalapeño peppers, and 3 cloves of garlic. If you like anus searing heat, add more peppers.
OP Note: I didn't pepper spray myself out of my own house with onions and jalapenos. I wanted to enjoy the summer afternoon.
Dice the onion and garlic into a fine mince (about 1/8" or so) and crush the garlic with 2 TBSP of salt. Put in a bowl and set aside. (this is some kind of sick joke?)
Heat a tablespoon or so of vegetable oil in a large skillet over medium-high heat. Here I am using my 12" cast iron skillet (I happen to have the exact one!) Brown the chicken in the skillet in batches (a bit of oil between batches is a really good idea). If you overcrowd the pan, you will steam the chicken rather than brown it. I needed 4 trips to the frying pan to brown all 2 pounds of diced chicken.
After you've browned your bird, you'll note that there is a nice layer of fond (brown crusty stuff on the bottom of the pan) in the pan. Add yet more oil (a teaspoon or so) to the pan and dump in your veggies and spread evenly. The veggies will deglaze the pan for you and all that brown goodness will blend in with the veggies. Cook the vegetables until they just start to brown. This can be challenging to see as they will be tan colored from deglazing the pan. Don't yank the veggies too early as they'll develop lots of nice flavors if you let them start to brown.
Add the chicken, vegetables, and the remaining spices to the crock-pot.
Add enough chicken stock to come up to the top of the beans. Stir and put in the cooker on HIGH for 5-6 hours. Low temp will take about 2X as long. (it took all 48 ounces)
And... wait.. What will this turn into?
Some chili, unfortunately, could not be present for the photo. It was covered in jalapeño Munster cheese and devoured.
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