The smoky flavor embodies comfort with a smoky twist in a soul-warming symphony of flavors. You can make it in a crockpot, but it’s not as good.Â
This recipe feeds 6-10 people.
Smoked White Rotisserie Chicken and Bacon Chili Ingredients
✅ 32 ounces of chicken broth
✅ 3 16 ounce can of Great Northern Beans
✅ 2 premade Rotisserie chickens (commonly sold at the grocery store)
✅ 1 pound of bacon
✅ 2 10 ounce can of Rotel spiced diced tomatoes and fire roasted green chilis
✅ 3 jalapeno peppers (no seeds)
✅ 3 white onions
✅ 12 heaping tablespoons of Meat Church Texas Chili Seasoning
✅ 6-10 garlic cloves
Toppers
✅ Option: 16 ounces of the premade smoked gouda dipÂ
✅ Option: Shredded sharp cheddar cheese
✅ Option: Sour cream ✅ Option: Bacon
✅ Option: Tabasco
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Video Instructions
How to Make Smoked White Rotisserie Chicken and Bacon Chili
Here's how to make the best smoked white chicken chili you'll ever eat.
Pour the chicken broth, spiced diced tomatoes and fire-roasted green chilis
Rinse and drain the beans and add it to the pot
Shred the Rotisserie chicken and add it to the pot
Finely dice the jalapeño peppers, remove the seeds, and add them to the pot
Finely dice the onions and add them to the pot
Pro tip: wear goggles while dicing the onions so you don’t cry
Mash the fresh garlic cloves over the pot
Add 12 heaping spoonfuls of Meat Church Texas Chili seasoning into the pot
Optional: Add tabasco sauce to taste
Mix and marinate overnight in the fridge
Smoke at 225 for 6 hours (the longer you smoke it, the smokier the flavor)
Smoke the bacon side by side with the chili
Remove the bacon, cut it up into fine pieces, and add it into the pot of chili 30 minutes prior to taking the pot of chili out of the smokerÂ
When serving add the toppers to taste.
Tools for This Recipe
Here is a basic list of tools you might need to make white chicken chili on a smoker:
Smoker
The primary tool you'll need is a smoker to cook the chicken and infuse the flavors.
Charcoal or Wood Chips
Depending on your smoker type, you might need charcoal or wood chips to fuel and create smoke.
Cooking Utensils
Long-handled tongs, spatula, and heat-resistant gloves for handling hot items in the smoker.
Preparation and Serving Tools
Cutting board, knife, ladle, bowls, and serving spoons.
Specific recipes might have additional requirements or modifications, so always refer to your chosen recipe for precise tools and steps.
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