Slow-Cooker White Chicken Chili
A hearty and flavorful white chicken chili made with tender chicken thighs, white beans, corn, and green chiles. This comforting slow-cooker meal is perfectly seasoned with cumin and coriander, making it ideal for a cozy dinner.
Ingredients
- •2 pounds boneless, skinless chicken thighs
- •1½ large onions
- •1 medium jalapeño
- •4 cloves garlic
- •2 cans diced green chiles
- •2 teaspoons ground cumin
- •1 teaspoon ground coriander
- •3 teaspoons kosher salt
- •½ teaspoon freshly ground pepper
- •6 cups chicken stock
- •1½ cups frozen corn
- •3 cans white beans
- •to taste garnishes
- •equipment
Cooking Instructions
- 1.
If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
480 min
- 2.
If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
15 min
- 3.
Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
480 min
- 4.
To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
30 min
- 5.
Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
10 min
- 6.
Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.
