Slow Cooker White Chili - FamilyEducation

Slow Cooker White Chili

February 10,2010
Last week I shared my recipe for Golden Chili, this week I share my rendition of Slow Cooker White Chili. The chicken in this recipe is so tender, so moist that when you remove it after cooking, it literally falls off the bone. The flavors in this recipe are zesty, but mild. If you like a little kick to your chili, add an extra can or two of diced green chilis, sprinkle with hot sauce, or if you are feeling really wild, roast up a jalepeno on your stove top and slice it for your bowl. A side note: if you decide to roast, say 3 or more chilis on your stove top, be sure to have an open window or really strong kitchen fan on the ready. The last time I made this chili, I basically created a “pepper spray” type of environment in our kitchen, there were so many fumes from the chilis. Poor R and G were coughing up a storm, and despite it being in the 20s outside, we had to open every window in our kitchen. Slow Cooker White Chili 3-4 skinless chicken thighs, bone-in if possible 2 large onions, diced 5 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1 quart chicken broth 6 cups white beans (either 3 - 15 oz cans of white beans, drained or 2 cups of dried beans that have been soaked and are tender) 1 - 4 oz can diced green chilis 1 tablespoon ground cumin 1 1/2 teaspoons dried oregano additional salt and pepper to taste (probably about 1/2 - 1 teaspoon) Garnish with a lime slice and chopped cilantro leaves **If you want to add a little extra flavor and are using the slow cooker, heat 1 tablespoon oil in a large skillet over medium-high heat and brown the chicken, onions and garlic before you place them in the slow cooker. To do this, cook the chicken for about 3-4 minutes per side, flipping once. After you cook the chicken, add 1 cup of the broth to the skillet to deglaze the pan and get up those tasty browned bits off the bottom of the skillet, then add everything to the slow cooker.** Add all ingredients except the "additional salt and pepper to taste" in the slow cooker. Cook on high 6-7 hours, low 10-12 hours. Remove the chicken thighs and shred with two forks (it will just fall apart). Add the shredded chicken back into the slow cooker and stir. Season to taste. Serves 6--Serve with a lime slice and chopped cilantro. SPC