Ingredients:
3 tablespoons butter1 large onion choppedSalt10 garlic cloves, finely chopped1 jalapeño, minced3 (4-ounce) cans chopped green chiles2 teaspoons cumin3 teaspoons onion powder1 teaspoon dried oregano½ teaspoon ground cayenne2 pounds boneless, skinless chicken thighs3 cups chicken stock2 cans great Cannelini beans2 cups frozen corn1 cup finely chopped fresh cilantro 1 lime, juiced
Directions:
In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups...
