Slow-Cooker White Chicken Chili
By America's Test KitchenPublished on November 5, 2012
Time
4 hours on low
Yield
Serves 6 to 8
Ingredients
3 (16-ounce) cans cannellini beans, rinsed1 (16-ounce) can white hominy, rinsed3 cups low-sodium chicken broth Salt and pepper 6 (5 to 7-ounce) bone-in, skin-on chicken thighs, trimmed1 tablespoon vegetable oil 2 onions, chopped fine 4 jalapeño chiles, stemmed, seeded, and chopped fine6 garlic cloves, minced1 ½ tablespoons ground cumin 2 teaspoons ground coriander ¼ cup finely chopped fresh cilantro 2 tablespoons drained jarred pickled jalapeños, minced
Before You Begin
Four bone-in, skin-on split chicken breasts will work in place of the thighs. Serve topped with your favorite chili garnishes.
Instructions
- Puree 1 can beans, hominy, broth, and 3/4 teaspoon salt in blender until completely smooth, about 1 minute; transfer to slow cooker.
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch 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 transfer thighs to slow cooker.
- Pour off all but 2 tablespoons fat from skillet. Add onions, fresh jalapeños, and 1/2 teaspoon salt and cook until softened and lightly browned, 8 to 10 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer half of onion mixture to slow cooker; reserve and refrigerate remaining onion mixture.
- Stir remaining 2 cans beans into 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-size pieces. Stir cilantro, pickled jalapeños, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.
Time
4 hours on lowYield
Serves 6 to 8Ingredients
3 (16-ounce) cans cannellini beans, rinsed
1 (16-ounce) can white hominy, rinsed
3 cups low-sodium chicken broth
Salt and pepper
6 (5 to 7-ounce) bone-in, skin-on chicken thighs, trimmed
1 tablespoon vegetable oil
2 onions, chopped fine
4 jalapeño chiles, stemmed, seeded, and chopped fine
6 garlic cloves, minced
1 ½ tablespoons ground cumin
2 teaspoons ground coriander
¼ cup finely chopped fresh cilantro
2 tablespoons drained jarred pickled jalapeños, minced
Test Kitchen Techniques
Ingredients
3 (16-ounce) cans cannellini beans, rinsed
1 (16-ounce) can white hominy, rinsed
3 cups low-sodium chicken broth
Salt and pepper
6 (5 to 7-ounce) bone-in, skin-on chicken thighs, trimmed
1 tablespoon vegetable oil
2 onions, chopped fine
4 jalapeño chiles, stemmed, seeded, and chopped fine
6 garlic cloves, minced
1 ½ tablespoons ground cumin
2 teaspoons ground coriander
¼ cup finely chopped fresh cilantro
2 tablespoons drained jarred pickled jalapeños, minced
Test Kitchen Techniques
Ingredients
3 (16-ounce) cans cannellini beans, rinsed
1 (16-ounce) can white hominy, rinsed
3 cups low-sodium chicken broth
Salt and pepper
6 (5 to 7-ounce) bone-in, skin-on chicken thighs, trimmed
1 tablespoon vegetable oil
2 onions, chopped fine
4 jalapeño chiles, stemmed, seeded, and chopped fine
6 garlic cloves, minced
1 ½ tablespoons ground cumin
2 teaspoons ground coriander
¼ cup finely chopped fresh cilantro
2 tablespoons drained jarred pickled jalapeños, minced
Test Kitchen Techniques
Why This Recipe Works
Bone-in, skin-on chicken thighs added deeper flavor to our Slow-Cooker White Chicken Chili than boneless breasts, especially when we browned them before they went into the cooker. We started with fresh jalapeños to give the chili the extra heat it so desperately needed. Adding pickled jalapeños at the last minute really brought the dish together. Pureed hominy (dried corn kernels that have been soaked in lye or slaked lime to remove the hull and germ) added body and rich corn flavor to our chili that tasters loved. To give the chili extra body, we pureed one can of beans with some broth.
Before You Begin
Four bone-in, skin-on split chicken breasts will work in place of the thighs. Serve topped with your favorite chili garnishes.
Instructions
- Puree 1 can beans, hominy, broth, and 3/4 teaspoon salt in blender until completely smooth, about 1 minute; transfer to slow cooker.
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch 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 transfer thighs to slow cooker.
- Pour off all but 2 tablespoons fat from skillet. Add onions, fresh jalapeños, and 1/2 teaspoon salt and cook until softened and lightly browned, 8 to 10 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer half of onion mixture to slow cooker; reserve and refrigerate remaining onion mixture.
- Stir remaining 2 cans beans into 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-size pieces. Stir cilantro, pickled jalapeños, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.
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