Slow Cooker White Bean and Chicken Chili

This slow cooker white bean and chicken chili includes layers of flavor from chicken broth, sauteed onions and jalapeños, and bone-in chicken thighs. 

This slow cooker chicken chili begins with a base of chicken broth and pureed canned hominy. It's a great way to add a corn flavor as well as thicken the base without a roux. 

No cream, flour, or corn starch were (or is it "was") sacrificed to make this chili. It's wonderfully hearty and tasty, and loaded with layers of fresh flavors. You can keep it warm in the slow cooker for a few hours, or you can make the whole thing in advance and reheat it the next day. It's perfect for game day.

While this is not your typical dump and go slow cooker recipe, the advance preparation is well worth it.

Ingredients in this Slow Cooker Chicken Chili: 

Chicken Broth: You can also use stock. 

Canned Hominy: You can usually find it in the canned vegetable section of your grocery store. 

Canned Cannellini Beans: Rinsed and drained. 

Fresh Vegetables: Onions, jalapeños, garlic, and cilantro. You will also need some pickled jalapeños to add at the end of the cooling cycle. 

The first time I made this chili, I used four green jalapeños. This time, I subbed one red jalapeño and loved the color it added. 

Chicken: Use bone-in chicken thighs for a deeper flavor. Remove the skin before adding them to the slow cooker. 

Spices: Ground coriander, cumin, salt and pepper. The amount of salt depends upon the salt in the broth or stock. I used a standard stock so I didn't add any extra salt to the dish. 

To Make This Chicken and White Bean Chili:

First, puree the hominy with some of the chicken broth and add it to the slow cooker. 

Next, sauté the onions, jalapeños, garlic, cumin, together and add them to the slow cooker. 

After that, add the chicken, bone-in, but with the skin removed. Once the chicken is cooked, shred it and then add it back to the Crockpot. 

Finally, toss in some minced pickled jalapeños and minced cilantro and serve with your favorite garnishes. 

You'll need a six or seven quart slow cooker to make this chili. 

Make Ahead:

This soup is a perfect make-ahead dish. Add the cooked soup to a large bowl, cover, and refrigerate for a day or two. 

Serving Suggestions:

Serve this soup with your favorite chili toppings, including chopped onions, cheese, pickled jalapeños, lime slices, cilantro, and/or chopped tomatoes. Crushed corn chips are also fabulous as a topping. 

This week, the From our Dinner Table Group is sharing recipes for chili in honor of National Chili Day, the fourth Thursday in February. 

Celebrating Chili Day

• Cincinnati Chili 5-Way from A Kitchen Hoor's Adventures
• Copycat Wendy's Chili from That Recipe
• Creamy White Chicken Chili from Crazy For Couponing
• Slow Cooker White Bean and Chicken Chili from Karen's Kitchen Stories
• Southern Living White Chicken Chili Recipe from Jen Around the World
• White Chili with Pork or Chicken from Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Slow Cooker White Bean and Chicken Chili

Yield: 8

Author: Karen Kerr

Prep time: 1 HourCook time: 6 HourTotal time: 7 Hour

This slow cooker white bean and chicken chili includes layers of flavor from chicken broth, sauteed onions and jalapeños, and bone-in chicken thighs.

Ingredients

• 3 cups chicken broth
• 1 - 15 ounce can of hominy, drained and rinsed
• 2 tablespoons vegetable oil
• 2 large white onions, minced
• 4 jalapeños, seeded and minced
• 6 garlic cloves, minced
• 4 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3 - 15 ounce cans of cannellini beans, drained and rinsed
• 3 pounds of bone in chicken thighs, skin removed
• Salt and pepper
• 2 tablespoons minced jarred picked jalapeños
• 1/4 cup minced fresh cilantro

Instructions

1. In a blender, puree 2 cups of the broth and the hominy until smooth. Pour the mixture into a slow cooker.
2. In a 12 inch skillet, heat the oil on medium heat until shimmering. Add the onion, jalapeños, garlic, cumin, and coriander and cook for about 10 minutes, until the onions are softened. Add the rest of the broth to deglaze the pan, scraping up any brown bits. Add the mixture to the slow cooker.
3. Add the beans to the slow cooker. Season the chicken with salt and pepper and place the pieces into the slow cooker. Cover the slow cooker and cook on low for about 5 to 6 hours.
4. Remove the chicken pieces from the slow cooker. Let sit for about 10 minutes. Remove the meat from the bones and shred the meat with forks.
5. Skim any fat off of the surface of the chili in the slow cooker with a ladle. Add the shredded chicken meat back into the slow cooker.
6. Add the pickled jalapeños and cilantro to the mixture. Add salt and pepper to taste, cover, and leave the cooker on warm until you are ready to serve.

Nutrition Facts

Calories

240

Fat (grams)

9 g

Sat. Fat (grams)

2 g

Carbs (grams)

17 g

Fiber (grams)

4 g

Net carbs

13 g

Sugar (grams)

3 g

Protein (grams)

24 g

Cholesterol (grams)

99 mg

https://www.karenskitchenstories.com/2015/10/slow-cooker-white-bean-and-chicken-chili.html

Karen's Kitchen Stories

Chili, chicken

Main dish

Mexican

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Recipe adapted from Slow Cooker Revolution.