Slow-Cooker White Chicken Chili
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
29
Spice
48
Sweetness
58
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1.5 large
Onion (finely chopped)2 tsps
Ground Cumin1 tsp
Ground Coriander3 tsps
Kosher Salt (plus more)6 cups
Chicken Stock (homemade)Directions:
1
If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp
2
Salt, and 1/2 tsp
3
Pepper in slow cooker
4
Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours
5
If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp
6
Salt, and 1/2 tsp
7
Pepper in gallon-size bag; toss to combine
8
Place corn in quart-size bag, then place inside larger bag
9
Seal and freeze up to 3 months
10
Transfer chicken mixture to slow cooker; return corn to freezer
11
Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours
12
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
13
Taste and season with salt and pepper, if needed
14
Shred chicken in slow cooker with 2 forks
15
Divide chili among bowls; top with sour cream and cilantro
16
Serve with lime wedges and cornbread alongside
17
If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp
18
Salt, and 1/2 tsp
19
Pepper in slow cooker
20
Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours
21
If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp
22
Salt, and 1/2 tsp
23
Pepper in gallon-size bag; toss to combine
24
Place corn in quart-size bag, then place inside larger bag
25
Seal and freeze up to 3 months
26
Transfer chicken mixture to slow cooker; return corn to freezer
27
Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours
28
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
29
Taste and season with salt and pepper, if needed
30
Shred chicken in slow cooker with 2 forks
31
Divide chili among bowls; top with sour cream and cilantro
32
Serve with lime wedges and cornbread alongside
33
Do Ahead Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months
34
Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months