SpinTheMeal is now on Facebook! Be sure to “like” SpinTheMeal to stay up to date with what’s cooking in the SpinTheMeal kitchen.
Today, I’m reinventing one of my favorite recipes by adding a faster spin to this creation. Crunched for time on a busy day? Here’s a speedier version of my Slow Cooked White Chicken Chili.
Toss everything together in a large saucepan. Cook over medium-high heat for about 5 minutes, until bubbly. Then, reduce heat to low and simmer for another 15-20 minutes, stirring frequently. Tastes just as good as the slow-cooked recipe in a fraction of the time. Particularly when you’ve just finished shoveling snow (we had 5 inches here today…our first snow day with schools closed in about a decade) and want something warm and satisfying without a long wait. For the ingredients, use the list in the link above and feel free to substitute…I used black beans and added a can of diced tomatoes and substituted taco cheese this time. Crescent rolls made the perfect, speedy complement to the chili, and the crescent roll baking time matched up hand in hand with the chili simmering time. Add in a batch of freshed baked sugar cookies (how could we resist baking cookies on a snow day?), and you’re all set. There’s nothing like tasty comfort food!
Your Turn: Have you tried this chili recipe yet? What did you think of it? Leave a comment on this post or show off your chef skills by posting a picture of your creation on my new Facebook page.
Leftover chicken doesn’t last long in our house. There’s just so many ways to incorporate cooked chicken into dishes. This week, I picked up a $5 rotisserie chicken from Costco for a quick weeknight dinner while Hubs was traveling on business. The kids always need a little encouragement to eat real chicken…i.e. the kind that doesn’t come in “nugget” form…but ketchup saved the day. After our meal, I removed the remaining chicken from the bone and packaged it for later. In subsequent nights, I added it to a speedy pasta dish that served as another dinner and bonus leftover lunch for work. In the end, I still had a few cups of chicken to use up…roughly half the bird. What to make? Well, with Hubs heading home to chilly Minnesota after a week on the road, a steaming bowl of slow cooked chicken chili was the perfect choice.
I’ve made this recipe for years, and it’s so unbelievably simple to throw together. It’s one of those “a little of this and a little of that” recipes in that I always have enough things on hand to make some version of the base recipe.
No white beans on hand? Throw in black or kidney beans. No Monterrey Jack cheese? Try medium cheddar. Out of salsa? A can of seasoned diced tomatoes makes the perfect substitute.
Slow Cooked White Chicken Chili
3 – 4 cooked chicken breasts
1 large jar of salsa (24 oz)
8 oz package of Monterrey Jack cheese
1 or 2 cans white beans (do not drain)
1 teaspoon chili powder
Shred cheese. Dice chicken. Toss all ingredients into slow cooker. Stir. Cook on low for 6 hours or high for 3 hours. Serve with extra shredded cheese and a dollop of sour cream.