Slow Cooker White Chicken Chili
by Tasting Table Staff
dinnerslow cookereasycomfort food
Yield: 6 to 8 servingsPrep: 20 minutesCook: 3.5 hoursTotal: 3 hours, 50 minutes
Ingredients
produce
- 1jalapeño(minced)
- 1 cupcorn
- 2 4½-ounce canschopped green chiles
- 2 clovesgarlic(smashed)
- 1 mediumyellow onion(roughly chopped)
- lime juice(to taste)
- avocado(diced, for garnish)
- lime wedges(for garnish)
- radishes(thinly sliced, for garnish)
protein
- 2 15½-ounce canscannellini beans(drained and rinsed)
- 3 2 poundschicken breasts(boneless, skinless)
dairy
- shredded cheese(for garnish)
- sour cream(for garnish)
grain
- tortilla chips(crumbled, for garnish)
pantry staple
- 1 teaspoonground coriander
- 4 cupschicken stock
- hot sauce(for garnish)
- 1 tablespoonchili powder
- 1 tablespoonground cumin
- 1 tablespoonkosher salt
- black pepper(to taste)
Instructions
- In a high-speed blender, purée 1 cup of the white beans until smooth and reserve for later.
- In the bowl of a slow cooker, add the chicken and rub with the chili powder, cumin, salt and coriander. Add the puréed white bean mixture, remaining whole beans, stock, corn, chopped green chiles, garlic, jalapeño, onion and black pepper; stir together; and cook on high until the chicken is fully cooked and tender, 3½ to 4 hours.
- Transfer the cooked chicken breasts to a medium bowl and shred; some medium chunks of chicken are fine, so be sure not to shred it too finely. Add the chicken back to the slow cooker, season to taste with lime juice and salt. Pour the chili into bowls and serve hot with the recommended garnishes.