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Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Slow-Cooker White Chicken Chili

September 26, 2018 by Jennifer Leave a Comment

Yields8 Servings
Total Time5 hrs
 3 (16-ounce) cans cannellini beans, drained and rinsed
 16 oz white hominy, drained and rinsed
 3 cups chicken broth
 salt & pepper
 6 bone-in, skin-on chicken thighs (about 3 pounds), fat trimmed
 1 tbsp vegetable oil
 2 onions, chopped fine
 4 jalapeño chiles, seeded and chopped fine
 6 cloves minced garlic
 1 ½ tbsp ground cumin
 2 tsp ground coriander
 ¼ cup finely chopped fresh cilantro leaves
 2 tbsp drained jarred pickled jalapeños, minced
1

Blend Base Puree 1 can beans, hominy, broth, and ¾ teaspoon salt in blender until completely smooth. Pour into slow cooker.

2

Brown Chicken 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

Cook Aromatics Pour off all but 2 tablespoons fat from skillet. Cook onions, chiles, and ½ teaspoon salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.

4

Finish Chili 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 jalapeños, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.

CategoryEntrees, Poultry, Soups
Cook's Country Oct/Nov '09

Ingredients

 3 (16-ounce) cans cannellini beans, drained and rinsed
 16 oz white hominy, drained and rinsed
 3 cups chicken broth
 salt & pepper
 6 bone-in, skin-on chicken thighs (about 3 pounds), fat trimmed
 1 tbsp vegetable oil
 2 onions, chopped fine
 4 jalapeño chiles, seeded and chopped fine
 6 cloves minced garlic
 1 ½ tbsp ground cumin
 2 tsp ground coriander
 ¼ cup finely chopped fresh cilantro leaves
 2 tbsp drained jarred pickled jalapeños, minced

Directions

1

Blend Base Puree 1 can beans, hominy, broth, and ¾ teaspoon salt in blender until completely smooth. Pour into slow cooker.

2

Brown Chicken 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

Cook Aromatics Pour off all but 2 tablespoons fat from skillet. Cook onions, chiles, and ½ teaspoon salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.

4

Finish Chili 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 jalapeños, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.

Slow-Cooker White Chicken Chili
IngredientsDirections

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