Slow Cooker White Chicken Chili
April 04, 2019
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This is a hearty slow cooker chicken stew with white beans, Southwest spices like cumin and coriander, and a few cans of fire-roasted green chilis.
INGREDIENTS
1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
1 large yellow onion, diced
2 stalks celery, diced
2 (4-ounce) cans diced green chili peppers, preferably "fire-roasted", drained
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 to 2 teaspons kosher salt
1/2 teaspooon ground coriander
1/2 teaspoon dried oregano
1 bay leaf
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini or navy beans, drained and rinsed
1 cup frozen corn kernels
For serving: shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce
INSTRUCTIONS
Combine the chicken, onions, celery, green chili peppers, garlic, cumin, 1 1/2 teaspoons of the salt, coriander, oregano, and bay leaf in a 6-quart or larger slow cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the chicken broth over top, covering the chicken and vegetables by an inch or so.
Cover and cook on the HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tends to fall apart a bit more when you shred after cooking, rather than staying in pieces.)
About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in the beans and corn. Taste and add another 1/2 teaspoon of salt or other seasonings as desired. Cover and cook for the remaining time.