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White Chicken Chili


We recently had a week that included three separate gatherings at our house. None of them were very large, but in an effort to make the cooking easier on myself, I decided to serve the same thing at two of the events. I found this recipe for White Chili, altered it according to what we had on hand—namely, using chicken instead of pork and adding in some potatoes—and made it in my slow cooker.


get the recipe for white chili here


Slow Cooker Chili


Generally speaking, most stew or chili recipes can be made easily in the slow cooker. I like to cook mine on low for 6-8 hours, depending on the type of meat that I use, so that the flavors really have a chance to meld. (Some cookers run warmer than others, so keep an eye on yours if it’s new until you have a sense of how it works.) This chili, which features mostly white ingredients for a more elegant appearance, cooked up beautifully. The chicken was tender and shredded naturally, and the lime juice at the end added a nice, bright finish. We had it with shredded cheese on one occasion and sour cream on another, so you do what you like best. (Cornbread muffins would be a good idea, too!)


Chili


White Chicken Chili


Servings: 8-10


2 tablespoons cooking oil
1- 1 1/2 pounds diced chicken
2 medium onions, peeled and chopped
4 cloves garlic, minced
4-6 medium Yukon gold potatoes, scrubbed and diced
1 19-ounce can cannellini beans, rinsed and drained
2 14-ounce cans reduced-sodium chicken broth
1 teaspoon ground chipotle chili pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground pepper
2 cups frozen corn
1/3 cup fresh lime juice


1. Place all ingredients except lime juice and corn into a 4- or 5-quart slow cooker. Cook on low for 7-8 hours.
2. Season to taste with salt and pepper; stir in lime juice just before serving with shredded cheese, sliced hot peppers, and/or sour cream.


Get the original recipe for White Chili with Pork here.


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