White Chicken Chili

Who doesn't like a 1-pot meal that has spent the day cooking away and is ready for you when you get home?  Slow cookers are perfect for that scenario and chili is an easy choice.  As much as I like your standard chili, I do enjoy trying different variations and spices.  This white chicken chili is a great example of a deviation from the norm and it uses hominy which I love.  I must confess, it's not entirely a 1-pot meal, you do use a skillet to brown the aromatics before putting them in the slow cooker, but it's well worth the extra 10 minutes.  This dish is easy to prep the night before and only needs about 5 hours on low to cook.  (Therefore a programmable slow cooker may be necessary if you're gone for a normal 8-hour work day.) 

I actually made this early on a Saturday morning where my husband was kind enough to get up at 5 am to switch it on (as I only have the old-fashioned non-programmable slow cooker) as we needed it ready by 11am to feed a group of 10 adults before our adventure to the Porter Perfect Pint Festival.  That being said, the recipe is easy to double to feed a crowd and you won't sacrifice any flavor.  Keep in mind that if you do prep this ahead of time, when you take it out of the fridge, you will need to allow extra time for the contents to warm up before the actual cooking time begins.

White Chicken Chili
Adapted from America's Test Kitchen's Slow Cooker Revolution
Serves 6 to 8
Cooking Time: 4 to 6 hours on Low

3 cups chicken broth
1 (15-ounce) can white or yellow hominy, drained and rinsed
2 Tbsp vegetable oil
2 onions, minced
2-4 jalapeno chiles, stemmed, seeded, and minced
6 garlic cloves, minced
4 tsp ground cumin
2 tsp ground coriander
3 (15-ounce) cans cannellini beans, drained and rinsed
3 pounds bone-in chicken thighs, skin removed, trimmed
salt and pepper to taste
2 Tbsp minced jarred pickled jalapeno chiles (optional)
1/4 cup minced cilantro
sliced jalapenos for garnish & serving (optional)
2 avocados, pitted and cut into 1/2-inch pieces---do this just before serving


Heat oil in a 12-inch skillet over medium-high heat until shimmering.  Add onions, jalapenos, garlic, cumin, and coriander and cook until vegetables are softened and lightly browned, about 8 to 10 minutes.  Stir in 1 cup of the broth, scraping up and browned bits; transfer to slow cooker.

Stir beans into slow cooker and add remaining broth and hominy.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, approximately 4 to 6 hours on low.

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces, discarding bones.  Let chili settle for 5 minutes, then remove fat from surface using a large spoon.

Stir in shredded chicken and pickled jalapenos (optional) and let sit until heated through, about 5 minutes.  Stir in cilantro, season with salt and pepper to taste, garnish and serve with the avocado and additional jalapeno slices (if desired).