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
3 cloves garlic, minced
2 teaspoons cumin
1 1/2 to 2 teaspoons kosher salt
1/2 teaspoon coriander
1/2 teaspoon dried oregano
1 bay leaf
4 cups low-sodium chicken stock
1 13.5-ounce can cannellini or navy beans, drained and rinsed
1 cup frozen corn
Instructions
Combine the chicken, onions, celery, green
chili peppers, garlic, cumin, 1.5 teaspoons of
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
stock over top, covering the chicken and
vegetables by an inch or so.
Place the lid on the slow cooker. Cook for 4
hours on high or 6 hours on low. 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 add the beans and
corn. Taste and add another .5 teaspoon of salt or
other seasonings as desired. Add the lid back on
and cook for the remaining time.
lift the chicken from the slow cooker and shred it
into large, bite sized pieces with two forks. Stir
the chicken back into the soup and remove the bay
leaf. For a creamier chicken chili, see Recipe
Notes below.
Creamier chicken chili For a creamier chili,
melt 3 tablespoons of butter in a small
saucepan over medium heat. Whisk in 3
tablespoons all purpose flour, and cook for 1
to 2 minutes. Slowly whisk in 1 cup whole milk.
Once all the milk is added, continue cooking,
stirring occasionally, until the sauce is
thickened. Stir this into the slow cooker along
with the beans and corn.
Serving
Suggestions
Serve with shredded cheese, wedges of lime, chopped cilantro, and sour cream.
Originally Submitted
12/22/2016
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