Slow Cooker White Chicken Chili

Ingredients

• 1.5 cup chicken broth
• 2 can chopped green chiles (4 ounces each; mild or hot)
• 1 cup green bell pepper (finely chopped (about 1 cup))
• 0.6666666666666666 cup yellow onion (small, finely chopped (about 2/3 cup))
• 3 tbsp jalapeño chile (finely chopped (about 3 tablespoons))
• 2 tsp garlic (minced (about 2 medium cloves))
• 2 tsp ground cumin
• 1.25 tsp kosher salt
• 1 tsp ground coriander
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper
• 4 bone-in, skinless chicken thighs (6 ounces each; discard skin and bones after cooking)
• 2 cup cream cheese (softened (4 ounces))
• 3 cup Great Northern beans (15 ounces each; drained and rinsed (about 3 cups), divided)
• 1 cup frozen corn kernels (thawed)
• avocado (chopped, for garnish)
• fresh cilantro (chopped, for garnish)
• tortilla chips (crushed, for garnish)
• sharp cheddar cheese (shredded, for garnish)
• sour cream (for garnish)

Steps

1. 1

   In a 6-quart slow cooker, stir together the chicken broth, green chiles, bell pepper, onion, jalapeño, garlic, cumin, salt, coriander, black pepper, and cayenne until combined.

2. 2

   Arrange the chicken thighs in a single layer in the slow cooker. Cover and cook until fork-tender and the flavors have melded: 2 1/2 to 3 hours on HIGH or 5 to 6 hours on LOW.

3. 3

   Transfer the chicken to a cutting board and let it rest until cool enough to handle, about 5 minutes.

4. 4

   Shred the chicken with two forks. Discard the skin and bones, and set the shredded meat aside.

5. 5

   Put 1 cup of the drained and rinsed beans in a medium bowl. Mash with the back of a fork or a potato masher until mostly smooth.

6. 6

   Add the softened cream cheese and 1/2 cup of the hot broth mixture to the mashed beans. Whisk until well combined.

7. 7

   Add the cream cheese mixture and reserved shredded chicken to the slow cooker.

8. 8

   Stir in the thawed corn and the remaining 2 cups of beans.

9. 9

   Cover and cook until the vegetables are warmed through, about 5 minutes on HIGH or 10 minutes on LOW.

10. 10

    Divide the chili evenly among 4 bowls. Garnish with chopped avocado, cilantro, crushed tortilla chips, shredded cheddar, and sour cream.

Notes

For make-ahead preparation, cook the base and shred the chicken, then cool completely before adding the cream cheese mixture. Refrigerate for up to four days or freeze without the cream cheese mixture for up to three months; add the cream cheese mixture after reheating. The article notes that boneless, skinless chicken breasts can substitute for thighs; check for doneness sooner, around 1 1/2 to 2 hours on HIGH or 3 to 4 hours on LOW. The structured recipe does not specify garnish quantities.

Nutrition per serving

• main
• slow cooker
• gluten-free
• comfort food
• chili
• make-ahead
• dinner