Meals (Slow-Cooker White Chicken Chili)

By chefbobby

Ingredients

• 3 (16oz) cans cannellini beans,drained and rinsed
• 1 (16oz)can white hominy,drained and rinsed
• 3 Cups low-sodium chicken broth
• 6 bone-in,skin-on chicken thighs (about 3Lbs),fat trimmed
• 1 Tbsp vegetable oil
• 2 onions,chopped fine
• 4 jalapeno chilies,seeded and chopped fine
• 6 garlic cloves,minced
• 1-1/2 Tbsp ground cumin
• 2 Tsp ground coriander
• 1/4 Cup finely chopped fresh cilantro
• 2 Tbsp drained jarred pickled jalapenos,minced

Details

Servings 6

Preparation

Step 1

1)Puree 1 can beans,hominy,broth and 3/4 Tsp salt in blender until completely smooth. Pour into slow cooker.

2)Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs,skin-side down,until skin is well browned and fat has rendered,about 5 minutes. Remove and discard skin,then add thighs to slow cooker.

3)Pour off all but 2 Tbs fat from skillet. Cook onions,chilies and 1/2 Tsp salt until golden brown,stirring occasionally,about 8 minutes. Add garlic,cumin and coriander and cook until fragrant,about 30 seconds. Transfer half the onion mixture to slow cooker,reserve remaining mixture in refrigerator.

4)Add remaining beans to slow cooker. Cover and cook on low until chicken is tender,about 4 hours. Transfer chicken to bowl. When cool enough to handle,discard bones and shred chicken into bite-sized pieces. Stir cilantro,pickled jalapenos,shredded chicken and reserved onion mixture into slow cooker and let warm. Serve with sliced avocado and lime wedges.