Chicken chili is something that I didn’t eat very much of when I was growing up, it was usually a classic chili con carne or even a vegetarian chili, but chicken was often saved for stews or soups. I felt like chicken wouldn’t have quite the same amount of flavour as beef so why use chicken? Well, boy was I wrong! This white chicken chili recipe is so comforting and uses a mixture of chicken, white kidney beans, tomatoes and diced green chilis along with herbs and spices for a flavour-loaded chicken chili. What I love about this recipe is that it also uses a more budget-friendly cut of chicken, chicken thighs. Not only are these typically cheaper than chicken breasts, but they also have more flavour – it’s a win-win situation.
I’m glad that today is another Secret Recipe Club reveal day because I’m suffering from major writer’s block. If I wasn’t going to talk about the lovely Angela from Angela’s Kitchen you might be stuck reading about how I’ve been listening to Carry This Picture by Dashboard Confessional on repeat all weekend. Or my obsession with Beatles cover bands. And donuts. And Carey Grant. It’s an odd time, right now.
Anyways, Angela’s Kitchen is a wonderful site and a great resource for a variety of recipes for people with dietary restrictions, which is something that’s becoming even more popular these days. She has great sections for gluten free and dairy free recipes which covers off pretty much everyone. I was inspired by her Slow Cooker White Chicken Chili, I’ve always loved chili but like I said, I have never had a white chicken chili. I’m so glad that I tried this because it is one of my favourite comforting meals. It’s so easy and packed with flavour, I adapted mine to cook on the stove top, but I’m sure it would be just as good in a slow cooker. If you are looking to make chili in the slow cooker, I have a great slow cooker chili recipe with sweet potatoes.
Give this Chicken Chili a try, it’s a nice change from your typical ground beef and beans chili.