Slow-Cooker White Chicken Chili

This is an excellent slow-cooker recipe – let it go and you have a great meal in 4 hours! The texture and taste of this chili are really nice, hearty and flavorful. If you shy away from spicy chili this is a great dish for you – it is rich and hearty but with a mild and creamy flavor, no major spicy notes. Serve with ripe avocado and lime for squeezing.

Ingredients

• 3 (15oz.) cans cannellini beans, drained & rinsed
• 1 (29 oz.) can white hominy, drained & rinsed
• 3 cups low-sodium chicken broth
• 6 skin-on chicken thighs, bone-in (about 3 pds)
• S/P
• Vegetable oil
• 2 onions, minced
• 4 jalapeno chiles, seeded & chopped fine
• 6 garlic cloves, minced
• 5 tsp. ground cumin
• 2 tsp. ground coriander
• 2 tbsp. drained jarred picked jalapenos, minced
• Fresh cilantro, about 1/4 cup chopped
• Avocado, diced

Instructions

1. Puree 1 can of the beans, the hominy, broth, and few dashes salt in a blender until completely smooth. Pour the pureed mixture into a slow cooker.
2. Pat the chicken dry and season with S/P. Heat a dash of oil in a large skillet over medium-high heat until just smoking. Cook the thighs, skin side down, until the skin is well-browned and the fat has rendered, about 5 minutes. Remove and discard the skin, then add the skinned thighs to the slow cooker.
3. Pour off all put about 2 tbsp. of the fat from the skillet. Add the onions, jalapenos, and a dash of salt and cook until the vegetables are tender and golden brown, about 8 minutes.
4. Add the garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer half of the onion mixture to the slow cooker; reserve the remaining mixture in the refrigerator.
5. Add the remaining 2 cups beans to the slow cooker. Cover and cook on low until the chicken is tender, about 4 hours. Transfer the chicken to a bowl. When cook enough to handle, discard the bones and shred the chicken into bite-size pieces. Stir in the fresh cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into the slow cooker and let warm. Serve with diced avocado and lime.

Serves: 6-8

Recipe Source: America’s Test Kitchen

Time: 5 hours

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