Slow Cooker White Chicken Chili Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
3 hours,
30 minutes
Servings:
6 to 8 servings
Ingredients
Two 15½-ounce cans cannellini beans, drained and rinsed, divided
3 (2 pounds) boneless, skinless chicken breasts
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt, plus more to taste
1 teaspoon ground coriander
4 cups chicken stock
1 cup corn kernels
Two 4½-ounce cans chopped green chiles
2 garlic cloves, smashed
1 jalapeño, minced
1 medium yellow onion, roughly chopped
Freshly ground black pepper, to taste
Lime juice, to taste
Diced avocado, for garnish
Hot sauce, for garnish
Lime wedges, for garnish
Thinly sliced radishes, for garnish
Shredded cheese, for garnish
Sour cream, for garnish
Crumbled tortilla chips, for garnish
Directions
In a high-speed blender, purée 1 cup of the white beans until smooth and reserve for later.
In the bowl of a slow cooker, add the chicken and rub with the chili powder, cumin, salt and coriander. Add the puréed white bean mixture, remaining whole beans, stock, corn, chopped green chiles, garlic, jalapeño, onion and black pepper; stir together; and cook on high until the chicken is fully cooked and tender, 3½ to 4 hours.
Transfer the cooked chicken breasts to a medium bowl and shred; some medium chunks of chicken are fine, so be sure not to shred it too finely. Add the chicken back to the slow cooker, season to taste with lime juice and salt. Pour the chili into bowls and serve hot with the recommended garnishes.