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Video: Cook with a crocker this holiday

updated 12/11/2007 10:22:03 AM ET 2007-12-11T15:22:03

Recipe: White bean chicken chili

Preparation time: 10-15 minutes
Cooking time:  6-8 hours (15-20 minutes active)

  • 1 1/2 – 2 lbs chicken; 2 boneless, skinless chicken breasts, split and 2 boneless,
  • skinless chicken thighs)
  • 3 cans (15 oz) cannellini (white kidney) beans
  • 10 oz. Hillshire Farm Smoked Turkey sausage; sliced 1/4 inch thick
  • 4 cups chicken stock
  • 1/2 cup dry white wine
  • 1 can (4 oz) roasted, peeled and diced green chiles
  • 5 cloves garlic; minced
  • 1 medium yellow onion; chopped (approx. 2 cups)
  • 1/4 cup thinly sliced red bell peppers
  • 1/4 cup heavy cream
  • 3 tablespoons olive oil
  • 3/4 tablespoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon ground coriander
  • Cornstarch (optional) 1 tablespoon of corn starch to 2 tablespoons of water thickens 1 cup of liquid (use as needed)
  • (Optional) Garnishes
  • Pickled nacho jalapeno slices
  • sour cream
  • shredded chipotle cheddar cheese
  • shredded Monterey jack cheese
  • diced roasted red peppers
  • green and red salsas
  • Tabasco sauce
  • chopped green onions
  • diced turkey sausage

1. Heat 2 tablespoons olive oil in skillet over medium-high heat.  Add onions, garlic, coriander, cumin and oregano.  Saute until translucent and fragrant, approximately 5 minutes.

2. Add red peppers and sauté for 2 more minutes.  Empty contents of skillet into slow cooker.

3. Heat one tablespoon oil in same skillet over medium-high heat.  Add chicken to skillet (working in batches if necessary) and cook until it is no longer pink on the outside, approximately 5-7 minutes.  Transfer to slow cooker.

4. Add wine, chicken stock, green chiles, beans and white pepper to slow cooker and turn on to low.  Cook for 6-7 hours.

5. Remove chicken from slow cooker and shred with a fork.  Return to slow cooker.

6. Add cream, salt, and turkey sausage, turn cooking setting to high and remove lid or simple leave lid slightly ajar to let moisture escape. Cook until sauce is thickened, approximately 30-45 minutes.

7. If a thicker chili is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock for each cap of liquid.  Add to slow cooker and mix.  Allow sauce to thicken before serving.

8. Serve in bread bowl and top with favorite garnishes.


For a hearty all in one meal, serve in a warm bread bowl.

If you like your chili extra spicy, add ½ a diced jalapeno and sauté with onions before adding to slow cooker.

Serving Size

4-6 servings

Recipe: Beef burgundy

Preparation time: 15-20 minutes
Cooking time:  7-8 hours (20-25 minutes active)

Traditionally this dish is served with buttered potatoes garnished with parsley.  For an all in one dish, I’ve cooked the entire meal in the slow cooker.

  • 2 lbs boneless beef chuck roast; trimmed of fat and cut into 1-inch cubes
  • 2 1/2 cups pinot noir
  • 1 cup beef broth
  • 3 strips thick cut bacon; cut into 1/8 inch pieces
  • 1 large yellow onion; chopped (approximately 3 cups)
  • 3-4 medium red potatoes; cut each into 8 pieces (approximately 3-4 cups)
  • 5 medium carrots; 1/2 pieces (approximately 2 cups)
  • 1 cup sliced mushrooms
  • 1/2 bag (14 oz) frozen pearl onions slightly thawed
  • 1 tablespoon tomato paste
  • 2-3 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1/4 cup all-purpose flour
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 cup fresh parsley
  • salt
  • pepper

1. Place potatoes in bottom of slow cooker.

2. Season beef with salt and pepper, dust with flour and set aside.

3. Cook bacon in large skillet over medium-high heat until most of the fat is rendered.  Remove with slotted spoon to slow cooker.

4. Brown meat in bacon fat, working in batches if necessary.  Remove meat to slow cooker.

5. Heat olive oil in skillet.  Add onions and saute until translucent and fragrant, approximately 5 minutes.  Add garlic, sauté for 1 minute.  Add carrots and sauté for 5 more minutes.  Transfer entire contents of skillet to slow cooker.

6. Optional: Deglaze pan with wine and add to slow cooker.

7. Add all remaining ingredients to slow cooker except mushrooms, pearl onions and parsley.  Turn slow cooker to low cooking setting.  Cook for 6-7 hours.

8. Add mushrooms and pearl onions.  Season.  Turn cooking setting to high and allow to cook for 1 hour.

9. Season to taste and transfer to serving dishes.  Garnish with fresh chopped parsley.

If a thicker sauce is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock.  Add to slow cooker and mix.  Allow sauce to thicken before serving.


If you have extra time, marinate meat over night in red wine, crushed garlic, fresh cracked pepper, fresh thyme, chopped carrots and onions. Then pat dry before sautéing.

Exclude potatoes and serve over buttered noodles or spatzle.

Serving Size

4-6 servings


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