This is a recipe I’ve made often over a the years that I can now put it together completely from memory. Sometimes I’ve forgotten and have added the whole 12 fluid ounce can of chicken stock, and it came out watery, but otherwise still a good eat.
Other times, I added more vegetables, or switched the sausage to a vegan one. I’ve also substituted boneless chicken thighs for the breasts. This time around I used half breast meat and half thigh meat. I’ve sometimes added some fresh Mexican oregano to the mix, if I had any extra. I’ve made it with canned tomatillo salsa, but I’ve also made the tomatillo salsa from scratch. Just make sure that if you make the tomatillo salsa from scratch that you wash the tomatillos thoroughly, because a lot of times they feel sticky. I don’t know if that’s just natural, or something that happens to them as they are picked and transported, but one time I didn’t wash them, and the chili had a very slimy mouth feel! That was still edible, but it wasn’t such a good eat.
The tomatillos are somewhat sour, and so it pairs well with a cornbread that is a touch sweeter, such as the one featured on the side of a box of Albers cornmeal . Finishing it up with a dollop of sour cream or Mexican crema, and cilantro is a definite plus!
To be honest, I wasn’t sure if I should include this recipe here or not. With the new year, I’m still trying to figure out what I want to do with this blog. My original intent was to make it a blog strictly about baking. But since I’ve started (in August of last year) it’s been more of a selective sampling of things I made in the kitchen, and not necessarily only things I bake. Technically speaking, though, there is a baked good in this meal, so I think it’s okay to include should I decide later on that it’s strictly a baking blog.
The thing I love about this recipe is that it is relatively easy to prep and put together, as slow cooker meals often are, and it keeps well and gets better after a day or two in the fridge. And it’s relatively healthy. And versatile. I’ve eaten this in summer and winter, although I do prefer this more on a cold wintery day. I hope you enjoy!
ingredients:
- 2 tablespoons olive oil
- 2 boneless chicken breast halves, diced
- 12 to 16 ounces chicken sausage, such as chicken apple sausage or chicken other smoked chicken or turkey sausage
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
- 1 1/2 cups tomatillo salsa
- 1 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
- 1 cup frozen corn kernels
- 2 tablespoons finely chopped jalapeno peppers, or mild chile peppers
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Dash cayenne pepper, optional
method:
In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through. Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except cilantro. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Top with a dollop of sour cream, if you prefer. Sprinkle with cilantro just before serving. Serves 6.
DAVE BAKES
2 responses to “Slow Cooker Chicken, Sausage, and White Bean Chili”
Looks like a great dish for a cold, winter’s night!
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Yup! And I’ve been enjoying the leftovers for a few nights now, although the weather in Seattle has been kind of warm for winter. The highs are supposed to be in the mid-50s!! Thanks for stopping by!
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