Slow-cooked White Chili from Scratch

1 cup dried great northern beans
1 ham bone
1 tablespoon vegetable oil (optional)
1 lb boneless skinless chicken breasts
1 medium onion, chopped
4 cloves minced garlic (or 1 tsp garlic powder)
4-8 oz chopped or diced mild green chilies
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 cups chicken broth
1 teaspoon salt (or potassium-based salt replacement)
1 cup sour cream
1/2 cup heavy cream

1. Place dry beans and ham bone in crock pot and add enough liquid to cover by ~1 inch. Turn heat to low and cook for ~6 hours. Check the liquid level every couple of hours and add more if needed. Beans may need less cooking time if they were pre-soaked, or more cooking time if they were old. Taste for consistency before moving on to the next step – they should be pretty much cooked through.

2a. Remove the ham bone from pot. Leaving beans and their liquid in the crock pot, add chicken, broth, onion, chilies, and seasonings (except salt). Cook for ~3 hours or until chicken is cooked through. Shred or cube chicken and return it to pot.
2b. Sauté chicken, chopped onion and garlic powder in oil. When cooked, add chicken mixture to crock pot, along with broth, chiles, and seasonings (except salt). Cook for 30-60 minutes or until heated through.

3. Add salt, sour cream, and heavy cream in the last 15 minutes of cooking. Serve with topping options like crushed tortilla chips, Monterrey jack cheese, black olives, corn, avocado, diced tomato, etc.

Time to make: ~8-10 hours

Source: Angela Hoffman

Published in: on May 24, 2016 at 8:55 pm  Leave a Comment  

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