Saturday, March 23, 2013

4 Hrs

White Chicken Chili

I've published a Red Chicken Chili recipe in the past... so here's its cousin: White.


Boneless, skinless chicken thighs, 2-3#, or breasts if you like them better, chopped into bite size pieces
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup vegetable oil (I use extra virgin olive oil)
2 (14.5 oz) cans stewed tomatoes (any Italian style is great)
1 (15 oz) can chick peas, or cut green beans, drained
1 16 oz jar medium salsa or picante sauce (flavored is often good)
Fresh garlic, diced, to taste
Salt and pepper, to taste


1Cut chicken into bite size pieces, season with salt and black pepper.

2.  Heat vegetable oil in a heavy skillet over medium-high heat.  Cook and stir chicken until browned.  Transfer to slow cooker, draining excess oil.  Add remaining ingredients.

3.  Cook on LOW for 6-8 hours or 4 hours on HIGH. 

I made this again today for the first time in a couple of years.  It's another one of my favorites.  Some of the instructions above are completely optional.  For example, it doesn't make any difference to me if the chicken is browned or not.  I also like garlic so I load up just about all my dishes with lots of it.  The salsa sauce is another variable... I've used mango salsa and others.  The mix today is using a Southwest flavored salsa that's given everything a pretty spicy taste.  They're all good, and the variability from one to another makes each batch a little bit different.


  1. Hey.... I'm trying to loose some weight here! And this looks like it might be a good thing to use to accomplish that goal! Thank's for sharing!

  2. Weight watchers should definitely use chicken breasts... but the rest of this one is pretty healthy. I eat to keep my weight *up*... so I'll always use thighs. They're more moist, which I like. In the end it's the cook's choice. Enjoy!