I've been missing my crockpot. It's been a week since I got her out. It was time. I also got some wonderful chicken sausages this weekend and I really wanted to use some of them.
So, I scouted about and found a recipe in my database for Chicken, Sausage, and White Bean Chili. How can you lose with this recipe? It needed some overhauling but had potential!
EK's Chicken Sausage and Chicken White(ish) Chili
Ingredients:
4 pieces of chicken (I used some dried out looking drumsticks and thighs in the freezer. I threw them in frozen and raw)
12 oz. chicken sausage, sliced (I used a spicy chicken andouille)
2 chopped leeks (mine were frozen)
4 cloves minced garlic
1 lb dried and soaked Great Northern Beans
1/2 cup salsa verde
1 cup (plus more in case you need it) chicken broth
1 can tomato sauce
1 1/2 tsp ground cumin
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
a dash of cayenne pepper
hot sauce to taste
Dirreciones:
Throw everything in the crockpot and turn on low. Leave on for about 6 hours, or until the beans are tender. I had to add in some additional chicken broth toward the middle as things were looking dry. At the end, taste it and doctor the taste to your preference. I added some hot sauce and extra salt.
Let it cool a bit and then serve! Nom...
It's yummy. Just a standard white chili that's a little spicy.
Here's how I departed from the original recipe:
They used chicken breasts and pre-cooked them. They also added in much more salsa and extra jalapeños as well as corn. Finally, they used canned great northerns and I used soaked dried beans.
Here's the finished product:
I recommend making some summer chili. The sausage really adds something. Yummy.
Next up: I'm going to somehow stuff some figs with some goat cheese and nom the hell out of them.
So, I scouted about and found a recipe in my database for Chicken, Sausage, and White Bean Chili. How can you lose with this recipe? It needed some overhauling but had potential!
EK's Chicken Sausage and Chicken White(ish) Chili
Ingredients:
4 pieces of chicken (I used some dried out looking drumsticks and thighs in the freezer. I threw them in frozen and raw)
12 oz. chicken sausage, sliced (I used a spicy chicken andouille)
2 chopped leeks (mine were frozen)
4 cloves minced garlic
1 lb dried and soaked Great Northern Beans
1/2 cup salsa verde
1 cup (plus more in case you need it) chicken broth
1 can tomato sauce
1 1/2 tsp ground cumin
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
a dash of cayenne pepper
hot sauce to taste
Dirreciones:
Throw everything in the crockpot and turn on low. Leave on for about 6 hours, or until the beans are tender. I had to add in some additional chicken broth toward the middle as things were looking dry. At the end, taste it and doctor the taste to your preference. I added some hot sauce and extra salt.
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| Why do other people's crock pot pics look so nice? |
It's yummy. Just a standard white chili that's a little spicy.
Here's how I departed from the original recipe:
They used chicken breasts and pre-cooked them. They also added in much more salsa and extra jalapeños as well as corn. Finally, they used canned great northerns and I used soaked dried beans.
Here's the finished product:
I recommend making some summer chili. The sausage really adds something. Yummy.
Next up: I'm going to somehow stuff some figs with some goat cheese and nom the hell out of them.
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