Slow Cooker White Chicken Chili
Ingredients
1 1/2 to 2 pounds boneless, skinless chicken thighs, or a mix
1 large yellow onion, diced
4-ounce can diced green chili peppers, preferably “fire-roasted”
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon kosher salt (or less if using regular salt)
1/2 teaspoon coriander (or a bit less)
1/2 teaspoon dried oregano
1 bay leaf
2.5 cups low-sodium chicken stock
1 13.5-ounce can cannellini or navy beans, drained and rinsed
1 cup frozen corn OR 1/2 large red pepper
1 large carrot
To serve: shredded monterey/marble jack cheese, sour cream, hot sauce
Instructions
Combine the chicken, onions, green chili peppers, garlic, cumin, salt, coriander, oregano, and bay leaf in a 6-quart (or larger) slow cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the chicken stock over top, covering the chicken and vegetables.
Place the lid on the slow cooker. Cook for 4 hours on high or 6 hours on low. (It’s fine to cook for 7 hours on low, to make the chicken fall apart a bit more when you shred after cooking, rather than staying in pieces.)
About 1h before the end of cooking, remove the lid of the slow cooker, drain the beans and add the beans and corn/carrot/pepper. Taste and add more salt or other seasonings as desired. Add the lid back on and cook for the remaining time.
Lift the chicken from the slow cooker and shred it into large, bite-sized pieces with two forks. Remove the bay leaf and stir the chicken back into the soup.
Serve with shredded cheese and sour cream.
The soup will keep for 5 days refrigerated or 3 months frozen.