The RO*TEL® tomatoes give this hearty chicken chili a little zip. Compared to a typical white chicken chili made with broth, it is richer and creamier thanks to the cream cheese. Simply place everything in the slow cooker for incredibly simple assembly. Any chili cook-off or tasting where this is served will stand out from the crowd. It is always the first chili to be consumed during our annual neighborhood chili tasting. If preferred, top with shredded Cheddar cheese, green onions, and cilantro before serving.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds boneless, skinless chicken thighs
- salt and ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 cups chopped onions
- 3 cups chopped carrots
- 1 ½ cups chopped celery
- 1 (16 ounce) package fresh mushrooms, quartered
- 3 cups trimmed and chopped fresh green beans
- 2 tablespoons minced garlic
- ¾ cup dry white wine
- 3 cups chicken broth, or as needed
- 2 sprigs fresh rosemary, or to taste
- 3 tablespoons cornstarch
- 2 tablespoons water, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut each chicken thigh into 5 or 6 pieces. Lightly season with salt and pepper.
- Heat oil and butter in a 6-quart, oven-safe Dutch oven over medium-high heat until hot. Add chicken pieces and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from the pot with a slotted spoon and set aside.
- Add onions to the hot pot; cook and stir for 1 minute. Add carrots and celery; cook, stirring occasionally, for 1 more minute. Add mushrooms and cook for 1 minute. Add green beans and garlic; cook and stir until fragrant, about 2 minutes. Season lightly with salt and pepper to taste.
- Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken and any accumulated juices back to the pot. Pour in just enough chicken broth to barely cover everything in the pot. Sample broth and adjust seasonings, if necessary. Add rosemary sprigs, pressing them below the surface of the liquid.
- Cover and place in the center of the preheated oven. Bake until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove rosemary sprigs.
- Place cornstarch in a small bowl and add just enough water to create a thin paste. Stir until all lumps are dissolved and slowly add to the stew, stirring constantly.
- Place stew on the stove and heat over medium heat. Cook and stir until gravy has thickened and desired consistency has been achieved, about 5 minutes.
- If you prefer not to use the oven, you can simmer on the stovetop for 45 minutes.
- Additional cornstarch and water paste may be added if you prefer a thicker gravy.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 551 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is excellent! I loved it in every possible way. The technique also is a winner for the resulting flavor. I however had to improvise with the herbs as I did not have rosemary neither fresh or dry. I instead used dry thyme, Italian parsley, and oregano. The only “change” I made was to add some egg noodles. It helped also with thickening the stew a tiny bit more than with just the corn starch. OMG! THIS WAS THE BEST AND WILL MAKE IT AGAIN!
This was surprisingly good! I followed the directions except for the beans – I didn’t have any so added a cup of frozen peas while thickening on the stove. Served w/ warm, crusty bread. Will definitely be making this again!
Absolutely delicious! I made it in a dutch oven on the stove, skipping the oven roasting part, it still came out much better than I thought it would.
No Changes, and Yes Regularly!!
I’m not a cook, so I followed the recipe and this oven-braised chicken stew turned out great. It was very tasty.