Let's Dish With Linda Lou

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Slow Cooker White Chicken Chili



During the colder months here in Florida, I love making one-pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes and found I like this one the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker! This is my Slow Cooker White Chicken Chili.



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Prep Time: 15 minutes
Inactive Prep Time: soaking beans overnight
Total  Time:  6 hrs 45 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crockpot, chef’s knife, large mixing bowl, 1 (2-cup) measuring cup

4 boneless skinless chicken breasts
1 1/2 tablespoons of dried oregano
1 1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of dried Great Northern beans, soaked and rinsed
2 ribs of celery, diced and cut into half-moons, include chopped leafy tops
3 cloves of garlic, minced
2 (4-ounce) cans of  Hatch green chilies, chopped
1 large onion, diced
1 green bell pepper, seeded and diced
1 quart of chicken stock, unsalted
1 cup of whole milk
1/4 cup Masa
1 (15-ounce) package of frozen corn
2 limes, 1 juiced, 1 cut into wedges for serving
1 cup of Monterey Jack cheese, freshly grated, 1/2 cup reserved for serving
2 avocados, sliced for garnish
Cilantro for garnish
corn tortilla chips for serving

The night before, pour 1 pound of dried Great Northern beans into a large mixing bowl. Cover the beans, by 3 inches, with water, cover, and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked through, about 6 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen corn, straight from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a porcelain serving bowl, garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish. This is my Slow Cooker White Chicken Chili. Serve hot.

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Slow Cooker Citrus Spiced Chicken And Mushroom Stew

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After coming back from the EPCOT Food and Wine Festival, and visiting with Pam Smith of Spice Blends, I knew I needed to incorporate her wonderful new spice blend, Citrus Spice, into this dish. I thought what better way than with a delicious French-style stew with chicken and mushrooms. Usually, I do this dish in a Dutch oven, I thought I could test this dish with my new 7-quart Crock-pot.

Really the only major prep to this dish is just the browning of the chicken. This is my Slow Cooker Citrus Spiced Chicken And Mushroom Stew.



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Cremini Mushrooms

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Flat Leaf Italian Parsley



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Prep Time: 40 minutes (includes 30 minutes for browning chicken)
Cook Time: 8 hours on low or 4 hours on high
Total Time: 8 hours 20 minutes (4 hours 20 minutes)
Yields: 4 to 6 servings
Equipment: 12-inch cast-iron skillet, 7-quart Crock-Pot, chef’s knife, 2 rimmed baking sheet pans, 2 large mixing bowls, 3 medium-size bowls

4 bone-in, skin-on chicken breasts, cut in half
1 1/2 cups of Canola oil (amount of oil may vary)
4 medium-size Yukon gold potatoes, scrubbed clean, dried, and halved
3 pints of whole cremini mushrooms, cleaned
2 large onions, quartered
3 ribs of celery, cut into 3-inch pieces, include leafy tops
6 whole cloves of garlic, peeled
1 tablespoon of Citrus Spice Blend
2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1/2 cup of good white wine
1 cup of chicken broth, unsalted
1 cup of cooking liquid
1 heaping tablespoon of all-purpose flour
2 tablespoons of fresh thyme leaves, roughly chopped
2 tablespoons of fresh Italian flat-leaf parsley for garnish

Seasoned Flour:
3 cups of all-purpose flour
4 tablespoons (1/4 cup) of Citrus Spice Blend
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Start by cutting all four chicken breasts in half as seen in the pictures. Using paper towels, pat each piece of chicken dry really well. Transfer to a large mixing bowl. Set aside.

Next, prep all the vegetables and transfer to a large mixing bowl. Set aside. Clean the mushrooms with a damp paper towel to remove any dirt and/or grit. Transfer to a bowl and set aside.

Last, in a medium-size bowl, prepare the seasoned flour. To a bowl add the flour, 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, 3 tablespoons of Citrus Spice Blend, whisk to combine. Set aside.

To start, using 1 tablespoon of the Citrus Spice Blend, add a pinch of the spice blend underneath of the skin of each of the chicken pieces. Using 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper, distribute evenly, season the tops of all the chicken pieces. Transfer the pieces to a rimmed baking sheet pan, set aside. Dredge each piece of chicken into the seasoned flour, shake off any excess, and set onto a separate rimmed baking sheet pan. Repeat the process until all the chicken pieces are coated in the seasoned flour.

In a cast-iron skillet heat the oil over medium-high heat. Add enough oil to cover the bottom of the skillet, about 1/2-inch deep. Heat the oil until it starts to shimmer. Place the chicken into the skillet, skin side down, in batches of three. Cook for 2 minutes. Reduce the heat to medium, continue cooking skin side down, occasionally rearranging the chicken pieces until the fat renders and the skin is golden brown, about 5 to 7 minutes. Using a pair of tongs flip each piece and cook for another 2 to 3 minutes. Transfer the finished golden brown chicken pieces back onto the rimmed baking sheet pan. Repeat the process until all the pieces are golden brown. The chicken will finish cooking in the slow cooker.

Into the Crock-pot place all of the potatoes, onion, celery, and garlic. Add 1 tablespoon of Kosher salt and 1/2 a teaspoon of fresh ground black pepper to the vegetables. Next, add the chicken broth and wine. Arrange all the chicken pieces on top, but make sure they are nestled in there really well.

Note: You want to set the temperature on high if cooking for 4 hours and low for 8 hours. Keep in mind that all the vegetables are going to release water as they cook, and this will cause the liquid to rise slowly as everything progresses. I cooked this version of high for 4 hours because I just happen to be home and I needed to watch the progression of the dish so I could post everything correctly.

Once everything has been cooking for 3 1/2 hours remove the chicken and transfer to a plate. Add the mushrooms and fresh thyme. If you left this to cook for 8 hours on low you’d pull the chicken out at 7 1/2 hours and do the same thing.

For a slightly thicker gravy, remove a ladle full of the cooking liquid and whisk in 1 heaping tablespoon of flour. Whisk until it becomes paste-like with a somewhat smooth consistency. Add it right back into the Crock-pot, stir to combine.

Carefully add all the chicken pieces back into the Crock-pot. Cover and continue to cook for another 30 minutes. The heat from the hot liquid and the chicken on the top will cook the mushrooms.

To go along with this dish I made my Semi-homemade Cheddar And Chive Drop Biscuits for dipping. The link for this recipe is at the bottom of this post.

To serve, ladle a good helping of the stew into a large porcelain bowl, making sure to get a little of everything. Garnish with Italian flat-leaf parsley. This is my Slow Cooker Citrus Chicken And Mushroom Stew.

Semi-Homemade Cheddar And Chive Drop Biscuits

Mocha Chili Spiced Roasted Asparagus

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