Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds boneless, skinless chicken thighs

  • 1 1/2

    large onions, finely chopped

  • 1

    medium jalapeño, seeded, finely chopped

  • 4

    garlic cloves, finely chopped

  • 2

    (4-ounce) cans diced green chiles, preferably "fire-roasted"

  • 2

    teaspoons ground cumin

  • 1

    teaspoon ground coriander

  • 3

    teaspoons kosher salt, plus more

  • 1/2

    teaspoon freshly ground pepper, preferably white, plus more

  • 6

    cups homemade chicken stock or low-sodium chicken broth

  • 1 1/2

    cups frozen corn, preferably "fire-roasted"

  • 3

    (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed

  • Sour cream, cilantro, lime wedges, and cornbread (for serving)

Directions

If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours. If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months. Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours. To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks. Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside. Do Ahead Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.

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