This is a new post of something I’ve posted before. I made it this morning because it’s perfect to come home to after a busy day when you don’t feel like cooking, but want something that is hearty and easy to serve right away. This is a recipe that I really equate with fall, but also sometimes have made it during the summer. For some reason, I’ll usually make it with more chili peppers in the summer.
I’ve made this so often over 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 if I have it the next day, it is just right and not as watery. It’s very forgiving.
Other times, I added more vegetables, or switched the sausage to a vegan one. (Some of those vegan sausages are actually quite tasty.) I’ve also substituted boneless chicken thighs for the breasts. You can also probably use pork shoulder or some other cut of pork. 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, squeeze of lime, and cilantro, is a definite plus!
slow cooker chicken sausage and white bean chili
- 2 tablespoons olive oil
- 2 boneless chicken breast halves, diced (I used 5 boneless skinless chicken thighs)
- 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
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.