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It’s the perfect lazy dinner.
Summer dinners mean burgers on the grill, caprese salad, and corn on the cob, right? Not always. Summer dinners can also mean comfort foods, like zucchini lasagna made with your garden bounty or a quick shrimp scampi served on top of pasta.
Comforting meals made in the slow cooker work for summer, too. The kitchen doesn’t heat up nearly as much as the oven. These meals often yield leftovers that you can enjoy on lazy summer nights. And, they open whole categories of cuisine that are usually thought of as winter dinners—like chili.
No one wants a pot of chili simmering on the stovetop for hours during the summer, making the kitchen even warmer. But a slow cooker full of chili creates minimal extra heat in the kitchen, and we have the perfect summer recipe to prove it: Crockpot Cajun White Chicken Chili.
Slow Cooker Cajun White Chicken Chili
This lightly spiced chicken chili can be made in any brand of slow cooker, of course. And, technically, you can make it on the stovetop, if you prefer. But right now, it’s too hot to cook.
Aside from the time it takes to dice up the vegetables, there’s very little prep needed for this recipe, which includes diced onion, green bell pepper, celery, and jalapeño—plus minced garlic, Cajun seasoning, thyme, smoked paprika, cayenne pepper, white pepper, chicken broth, full-fat coconut milk, cannellini beans, boneless, skinless chicken breast, and salt, to taste. That ingredient list may seem lengthy, but a lot of the items are spices you’ve probably already stocked up on.
This chili is built in the slow cooker by first putting the cut-up vegetables in the bottom of the crock, then adding everything but the chicken breast, and finally placing the chicken on top. Cook for 4 1/2 hours on high, remove and shred the chicken, then add it back in. That’s it. Dinner is done.
Tips for Making Cajun White Chicken Chili
When heated too long at too high a heat, coconut milk can separate and curdle. A few Allrecipes community members who have made this recipe had that happen, although it hasn’t happened to everyone who has made it. If you don’t want to risk it, it’s been suggested to add the coconut milk during the final 20 to 30 minutes of cooking so that it heats through, but doesn’t have time to separate. It won’t affect the final flavor of the chili.
Other tips from the Allrecipes community include:
- Robin found the jalapeño too spicy. If you do, too, combat the spice with some lime juice.
- Mandalala made it on the stovetop and personalized it by adding carrots, a dash of Worcestershire, and white cooking wine—plus a tablespoon or so of cream cheese and a few shakes of Parmesan.
- ChillyBran7949 doubled the recipe, which is easy to do if your slow cooker is big enough.
One final suggestion from our editors: If you want the chili to be thicker, remove half a cup of the beans after cooking, mash them, and stir them back in. It’s a simple way to switch up the consistency without adding more ingredients.
And the perfect side for any chili is always cornbread. However, if you don’t want to heat your oven for cornbread, make a half batch of these cornbread muffins and bake them in the toaster oven instead. Or make things super simple and buy some from your favorite grocery store’s bakery department.
Read the original article on Allrecipes
