Dub Shack BBQ Does White Chicken Chili

Every day is a GREAT day for barbecue – even if the slow cooker has a hand in it.

A little over a year ago we had a chili cook-off at the church as what could become an annual thing based on the reception of those who participated and the taste-testers. Although my chili did not win – one of the other brothers took the inaugural crown with his original beef chili – this is a popular twist of a wintertime comfort meal. [Also, I’ve meant to share the recipe with one of the seasoned saints from the congregation, and I only remember when I see her every other Sunday. Shame on me.]

White Chicken Chili

1 ½ - 2 lbs. boneless chicken breasts or thighs

Chili Lime marinade or similar dry rub

1/3 cup yellow onions

1/3 cup minced garlic

2 – 15 oz. cans of Great Northern beans, drained

1 – 15 oz. can of Rotel with green chiles, drained

3 chicken bouillon cubes

2 – 12 oz. cans of lager (Miller Lite/Bud Light/PBR – your beer of choice) *

2 – 4 oz. cans of green chiles

1 – 15 oz. can of whole kernel sweet corn

½ tsp. table salt

½ tsp. black pepper

¼ tsp. cumin

¼ tsp. paprika

¼ tsp. chili powder

¼ tsp. cayenne pepper

cilantro

Optional

Sour Cream

Jalapeno peppers

Taco blend cheese

Avocado slices

Tortilla chips

*In lieu of beer, you can sub water in its place with those bouillon cubes or simply use chicken broth.

This recipe doesn’t really have much in the way of barbecue aside from grilling the chicken breasts or thighs turning them over until they are done. Everything else is a dump-and-run for the slow cooker after the chicken is done and positioned in the bottom of the crock pot. It’s up to you if you choose to cube the pieces (I dropped the pieces in only to shred later – also, thighs add another level of flavor to the chili versus breasts alone); hence, my typical make it your own comment.

One of the three chicken breasts that I had to cube before dumping into the crockpot

Ready for the recipe? Here it is!

Step One:  Marinate the chicken – or rub it down in the chili lime dry rub. Allow it to sit for at least 30 minutes before cooking; during this time, light the grill. If you don’t have time to get the grill out, still season the chicken before it goes into the slow cooker.

Step Two:  After grilling the chicken, lay the pieces in the bottom of the slow cooker.

Step Three:  Add the yellow onions, garlic, beans, drained tomatoes, corn, chiles, beer, cubes, salt, black pepper, cumin, paprika, chili powder, and cayenne pepper atop the chicken.

Step Four:  Cover and cook on low for 8-10 hours on Low.

Step Five:  Remove chicken and shred before returning to the slow cooker.

Step Six:  Cover and cook for another 15 to 30 minutes.

Step Seven:  Serve and enjoy!

As a word of advice, be mindful of the heat; not everyone can handle the fire; notice that I am not telling you how much of the spices to add to your chili beyond the quarter- or half-tablespoon.

Therefore, feel free to adjust the amounts of cayenne peppers, chili powder, and chiles. Last time around, I accidentally added a lot more cayenne pepper than I should have which I felt on the back end – but you won’t need to drink a glass of milk to soften the blow.

I know that I am an aficionado and I always tell you guys that every day is a GREAT day for barbecue yet check out at this recipe. Even though the actual wood/charcoal/fire elements are limited, the flavor from grilling the chicken first makes all of the difference – and you may never cook chili any other way! Trust me when I say this is awesome.

In addition, be blessed, be good to each other, and remember that every day is a GREAT day for Dub Shack BBQ!