This White Chicken Chili is made in the slow cooker for an easy, simple weeknight meal. It’s a true “throw it in and turn it on” slow cooker recipe, with full flavor and warm spices.
Ingredients
1 1/2poundsboneless skinless chicken thighs
1/2teaspoonsalt
15-ouncecan cannelini beans, rinsed and drained
24-ouncecans diced green chiles
1cupdiced red onion
2tablespoonsminced garlic
1tablespoonground cumin
1 1/2teaspoonschile powder
1teaspoonground coriander
1teaspoondried oregano
1/4teaspoonground black pepper
32-ouncecartonchicken stock (about 4 cups)
For the toppings:
Diced avocado
Cilantro
Sour cream
Lime wedges
Shredded Monterey Jack cheese
Tortilla chips
Instructions
Lay the chicken thighs out in a single layer and season both sides evenly with the salt.
In a slow cooker, place the seasoned chicken thighs in the bottom of the crock. Add the cannelini beans, diced green chiles, diced red onion, minced garlic, ground cumin, chile powder, ground coriander, dried oregano, ground black pepper, and chicken stock.
Cook on low for 6-8 hours, or on high for about 3 hours, until the chicken is fully cooked.
Remove the chicken to a plate and shred with two forks. Set aside.
For a thicker consistency, remove two cups of the chile to a food processor (making sure you get some of the beans and chilies in there), and puree until smooth. Return this mixture to the crock, and add the shredded chicken as well. Add more salt or pepper, to taste.
Serve the chile with desired toppings, and enjoy!
Notes
Leftovers will keep in the refrigerator for 4-5 days.