Slow Cooker White Chicken Chili
- Number of Servings: 6
Ingredients
3 (16 ounce) cans cannellini beans (or navy), drained and rinsed1 (16 ounce can white hominy, drained and rinsed3 cups low-sodium chicken broth Salt and Pepper3 large chicken breasts to equal 2 lbs1 tablespoon vegetable oil2 onions, chopped fine2 Jalapeno Peppers, minced6 garlic cloves, minced1 1/2 tablespoons ground cumin2 teaspoons ground coriander1/4 cup finely chopped fresh cilantro
1. Blend Base. Puree 1 can of beans, hominy, broth, and 3/4 teaspoon salt in blender until completely smooth. Pour into slow cooker.
2. Brown Chicken. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook until well browned, about 5 minutes. Remove and add to slow cooker.
3. Cook Aromatics. Cook onions, chilis and 1/2 teaspoon salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin and coriander and cook until fragrant, about 30 seconds. Transfer half onion mixture to slow cooker; reserve remaining mixture in the refrigerator.
4. Finish Chili. Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl, when cool enough to handle shred chicken into bite-sized pieces. Stir cilantro, shredded chicken and reserved onion mixture into slow cooker and let warm. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user NAOMIANN1.
2. Brown Chicken. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook until well browned, about 5 minutes. Remove and add to slow cooker.
3. Cook Aromatics. Cook onions, chilis and 1/2 teaspoon salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin and coriander and cook until fragrant, about 30 seconds. Transfer half onion mixture to slow cooker; reserve remaining mixture in the refrigerator.
4. Finish Chili. Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl, when cool enough to handle shred chicken into bite-sized pieces. Stir cilantro, shredded chicken and reserved onion mixture into slow cooker and let warm. Serve.
Number of Servings: 6
Recipe submitted by SparkPeople user NAOMIANN1.
Nutritional Info Amount Per Serving
- Calories: 353.1
- Total Fat: 4.8 g
- Cholesterol: 43.8 mg
- Sodium: 929.0 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 16.4 g
- Protein: 31.4 g
Member Reviews
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TIGLI22
you mention cooking chilies in your instructions, but there are none listed in the ingredients, can you let me know what kind of chilies and how much? Thanks! - 3/8/11
Reply from NAOMIANN1 (3/8/11)
Thanks for noticing, I've made the correction. It should have 2 minced Jalapeno Peppers.