Zutaten für Cook's Country Slow Cooker White Chicken Chili
- Cannellini Beans
- White Hominy
- Low Sodium Chicken Broth
- 1 ½ teaspoons salt
- Pepper
- 1.5 lbs boneless, skinless chicken thighs (or substitute 4 bone-in, split chicken breasts)
- Vegetable Oil
- 1 medium onion, chopped
- Jalapeno Chiles
- Garlic Cloves
- Ground Cumin
- Ground Coriander
- ½ cup chopped fresh cilantro
- Pickled Jalapeno Peppers
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cook's Country Slow Cooker White Chicken Chili? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Cook's Country Slow Cooker White Chicken Chili
- Puree 1 (15-ounce) can of cannellini beans, 1 (15-ounce) can of hominy, 4 cups chicken broth, and ¾ teaspoon salt in a blender until completely smooth.
- Pour the pureed mixture into your slow cooker.
- Pat 1.5 lbs boneless, skinless chicken thighs dry with paper towels. Season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking.
- Cook chicken thighs, skin-side down (if using bone-in, skin-on thighs), until skin is well-browned and fat has rendered, about 5 minutes per side. If using boneless, skinless thighs, brown on all sides for about 3-4 minutes total.
- Remove chicken from skillet. If using skin-on thighs, discard the skin. Add the chicken to the slow cooker.
- Pour off all but 2 tablespoons of fat from the skillet.
- Add 1 medium onion, chopped; 2-3 jalapeños, minced (adjust to your spice preference); and ½ teaspoon salt to the skillet. Cook until golden brown, stirring occasionally, about 8 minutes.
- Add 2 cloves garlic, minced; 1 teaspoon ground cumin; and ½ teaspoon ground coriander to the skillet. Cook until fragrant, about 30 seconds.
- Transfer half of the onion mixture to the slow cooker; reserve the remaining mixture in the refrigerator.
- Add 1 (15-ounce) can of cannellini beans (undrained) to the slow cooker.
- Cover and cook on low for 4-6 hours, or until chicken is tender.
- Remove chicken from slow cooker and transfer to a bowl.
- Once cool enough to handle, discard bones (if using bone-in chicken) and shred chicken into bite-sized pieces.
- Stir in ½ cup chopped fresh cilantro, ¼ cup chopped pickled jalapeños, shredded chicken, and the reserved onion mixture into the slow cooker. Let warm for 15 minutes.
- Serve hot, garnished with diced avocado and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
23g
Fat
18g
Carbs
12g
