Slow Cooker White Chicken Chili (ATK)

By hmp13

Serves 6 to 8
You will need about 6 chicken thighs for this recipe; 4 bone in, skin on split chicken breasts may be substituted, though the flavor will not be as deep.

Ingredients

• 3 (15 ounce) can cannellini beans, drained and rinsed
• 1 (16 ounce) can white hominy, drained and rinsed
• 3 cups chicken broth
• Salt
• 3 pounds bone in, skin on chicken thighs, trimmed
• Pepper
• 1 tablespoon vegetable oil
• 2 onions, minced
• 4 jalapeno chiles, seeded and chopped fine
• 6 garlic cloves, minced
• 4 1/2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons drained jarred pickled jalapenos, minced

Preparation

Step 1

Puree 1 can of the beans, the hominy, broth and ¾ teaspoon salt in a blender until completely smooth. Pour the pureed mixture into a slow cooker.

Pat the chicken dry with paper towels and season with salt and pepper. Heat the 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.

Pour off all but 2 tablespoons of the fat from the skillet. Add the onions, jalapenos and ½ teaspoon salt and cook until golden brown, stirring occasionally, about 8 minutes. 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.

Add the remaining 2 cans 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 cool enough to handle, discard the bones and shred the chicken into bite size pieces. Stir the cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into the slow cooker and let warm. Serve. (The chili can be refrigerated in an airtight container for up to 2 days).