My chili obsession is never ending! If you want to switch out chicken for turkey go for it. Or do both.
Here is what you will need:
1 large onion chopped
2 medium poblano peppers, chopped
2 (16-oz) cans navy beans
1 TBS canola oil
2 lb fresh chicken breasts - boneless and skinless
12 oz Italian chicken sausage - mild or spicy
1 (1.25-oz) package white chicken chili seasoning
1 1/2 cups reduced-sodium chicken broth
1/2 cup whole milk or half-n-half
1 cup shredded cheddar cheese
Some chopped scallions for topping
Kosher salt and pepper
Rinse and drain your beans.
Remove the sausage from the casing.
Remove any excess fat off chicken and season with salt and pepper.
I'm using my Instant Pot, if you are using a slow cooker the directions are at the end.
Set pot to sauté setting and preheat 2–3 minutes. Pour oil inside, then add chicken. Brown chicken for about 4 minutes then remove and set aside.
Place sausage inside pot and cook for about 5 minutes, breaking apart the meat.
Add seasoning packet, onions, peppers, beans, and broth; stir to combine.
Place the chicken back in the pot and nestle it in the mixture. Set pot to the Meat/Stew setting and cook for 45 minutes. The chicken should be pull apart tender.
While the chicken is cooking prep your toppings. Grate the cheese adn cut the scallions.
When the 45 minutes are up, remove the chicken from the pot and place it on your cutting board and using two forks shred it.
Turn the pot to low. Return chicken to chili. Stir in milk and lelt simmer 2–3 minutes.
Give it a taste, season if needed.
Top with cheese and chives. Let's Eat!!
If your using a slow cooker:
Heat oil in a saute pan. Add chicken and cook 4 minutes, turning occasionally until browned. Remove chicken from pan. Reduce pan heat to medium and add sausage cook 5 minutes breaking up the meat and there is no pink remaining. Place in slow cooker: chicken sausage, seasoning packet, onions, peppers, beans (drained and rinsed)and broth then stir to combine. Nestle chicken breasts into chicken sausage mixture, then cover with lid. Cook on high for 3–4 hours or on low for 6–7 hours until chicken is pull-apart tender.
Remove chicken and shred with two forks, then return to chili. Stir in milk; simmer 2–3 minutes. Taste and season if needed. Top with cheese and chives.
About Sally's Recipe of the Week
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