Slow Cooker White Chicken Chili
January 16, 2022
- 3 tablespoons butter
- 1 large onion chopped
- 10 garlic cloves, finely chopped
- 1 jalapeño, minced
- 3 (4-ounce) cans chopped green chiles
- 2 teaspoons cumin
- 3 teaspoons onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cayenne
- 2 pounds boneless, skinless chicken thighs
- 3 cups chicken stock
- 2 cans great Cannelini beans
- 2 cups frozen corn
- 1 cup finely chopped fresh cilantro
- 1 lime, juiced
- 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 chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Sorry, the comment form is closed at this time.