American · Mains
Slow Cooker White Chicken Chili
Tangy, mildly spicy white-bean chili with green chiles, chicken thighs, and a bright finish of cilantro and lime.
Ingredients
Serves 6- 3 tbspunsalted butter
- 1 largeyellow or red onion, finely chopped
- Kosher salt
- 10garlic cloves, finely chopped
- 1jalapeno, minced
- 3 canschopped green chiles
- 2 tspground cumin
- 2 tsponion powder
- 1 tspdried oregano
- ½ tspground cayenne
- 2 lbboneless, skinless chicken thighs
- 3 cupschicken stock
- 2 cansgreat Northern beans, drained and rinsed
- 1 ½ cupsfrozen corn
- 1 cupfinely chopped fresh cilantro (optional)
- 1lime, juiced
- Pickled jalapeno slices, sliced scallion, cubed avocado, and sour cream, for serving
Method
- 01
In a large Dutch oven, melt butter over medium. Add onion, season with salt, and cook until softened and translucent, about 8 minutes. Add garlic and jalapeno; cook until fragrant, about 1 minute. Add green chiles, cumin, onion powder, oregano, and cayenne; stir until fragrant, 1 to 2 minutes.
- 02
Transfer mixture to a 5- to 8-quart slow cooker. Season chicken thighs generously with salt and add to pot. Stir in stock and beans. Cover and cook on low until chicken is tender, 4 to 6 hours.
- 03
Shred chicken with two forks. Stir in frozen corn, cover, and cook until warmed through, about 10 minutes. Stir in cilantro (if using) and lime juice. Season with salt. Serve with toppings.