Cook's Country Slow-Cooker White Chicken Chili

Recipe by AmyZoe
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Puree 1 can of beans, hominy, broth, and 3/4 tsp salt in blender until completely smooth.
  • Pour into slow cooker.
  • Brown chicken and pat dry with paper towels and season with salt and pepper.
  • Heat oil in a large skillet over medium-high heat until just smoking.
  • Cook thighs, skin-side down, until skin is well-browned and fat has rendered, about 5 minutes.
  • Remove and discard skin, then add thighs to slow cooker.
  • Pour off all about 2 tablespoons fat from skillet.
  • Cook onions, chiles, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes.
  • Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds.
  • Transfer half of onion mixture to slow cooker and reserve remaining mixture in refrigerator.
  • Add remaining beans to slow cooker.
  • Cover and cook on low until chicken is tender, about 4 hours.
  • Transfer chicken to bowl.
  • When cool enough to handle, discard bones and shred chicken into bite-sized pieces.
  • Stir in cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.
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