White Chicken Chili
April 04, 2019
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A healthy, creamy White Chicken Chili recipe that you make in your slow cooker!
Ingredients
8 ounces dry cannellini beans
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 large onion finely chopped
8 cloves garlic peeled and chopped
2 jalapeños stems and seeds removed, finely chopped (see recipe note #1)
2 large bone-in, skin-on chicken half-breasts about 2 pounds
salt and freshly ground black pepper
8 Anaheim Chilis roasted and diced - see recipe below (or 1 cup chopped canned green chilis, drained)
Toppings:
shredded cheddar or jack cheese
sour cream
fresh cilantro leaves
chopped green onions
Instructions
The night before you plan to cook the chili, add dry cannelini beans, salt and 6 cups water to the bowl of a slow cooker. Stir to combine; let soak overnight. In the morning, drain and rinse beans and return to slow cooker.
Add next 8 ingredients (olive oil through jalapeños) and stir to combine. Add 3 cups of water, just enough to cover beans. Arrange chicken breasts in a single layer on the beans skin side up (the chicken breasts will be above the water line). Season with salt and freshly ground black pepper.
Cook on high for 4 hours. The chicken breasts should be tender, but the beans may need to cook for up to 2 hours longer - check beans for doneness every 30 minutes or so until they are tender.
Meanwhile, transfer chicken breasts to a cutting board; let rest until cool enough to handle, about 15 minutes. Remove and discard skin and bones. Shred and coarsely chop chicken; cover and refrigerate.