Slow-Cooker White Chicken Chili

Name: Slow-Cooker White Chicken Chili
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups (24 ounces; 680 g) homemade chicken stock or store-bought low-sodium chicken broth (see notes); 2 (0.18-ounce; 5 g each) packets sazón sin achiote seasoning, see notes; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 teaspoon ground cumin; 3/4 teaspoon ground coriander; 1/2 teaspoon dried oregano; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 3 (15.5 ounces; 439 g each) cans great Northern beans, drained and rinsed, divided; 2 (4-ounce; 113 g each) cans mild diced green chiles, undrained; 1 (4-ounce; 113g) can hot diced green chiles, undrained; 3 pounds (136 kg) bone-in, skin-on chicken thighs (about 6 large thighs); 2 tablespoons finely chopped cilantro tender stems and leaves), plus more leaves for garnish; 2 tablespoons (30 ml) fresh lime juice from 1 medium lime, plus lime wedges for serving; 1 teaspoon fish sauce; Shredded sharp white cheddar or Monterey Jack cheese; Sour cream; Tortilla chips; Pickled red onions

Total time: 5 h 25
servings: 6 servings
Dish type: Main dish

Contains milkContains fishPork-freeAlcohol-freeGluten-freeHalal : to verify

Prep

15 min

Cook

5 h

Total time

5 h 25

Ingredients

servings

3 tasse (24 ounces; 680 g) homemade chicken stock or store-bought low-sodium chicken broth (see notes)
2 (0.18-ounce; 5 g each) packets sazón sin achiote seasoning, see notes
1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
1 c. à café ground cumin
3 /4 teaspoon ground coriander
1 /2 teaspoon dried oregano
1 /2 teaspoon onion powder
1 /2 teaspoon garlic powder
3 (15.5 ounces; 439 g each) cans great Northern beans, drained and rinsed, divided
2 (4-ounce; 113 g each) cans mild diced green chiles, undrained
1 (4-ounce; 113g) can hot diced green chiles, undrained
3 pounds (136 kg) bone-in, skin-on chicken thighs (about 6 large thighs)
2 c. à soupe finely chopped cilantro tender stems and leaves), plus more leaves for garnish
2 c. à soupe (30 ml) fresh lime juice from 1 medium lime, plus lime wedges for serving
1 c. à café fish sauce
Shredded sharp white cheddar or Monterey Jack cheese
Sour cream
Tortilla chips
Pickled red onions

Method

1
In a 6-quart or larger slow cooker, whisk together chicken stock or broth, sazón, salt, cumin, coriander, oregano, onion powder, and garlic powder until combined.
2
Stir in 2 cans of beans and mild and hot diced green chiles. Nestle chicken thighs, skin side up, into bean mixture in an even layer.
3
Cover and cook on LOW until chicken is very tender and a thermometer inserted into the thickest portion of chicken registers at least 175°F (80°C) and up to 195°F (90°C), about 5 hours.
4
Use tongs to transfer chicken to a cutting board; let stand until cool enough to handle, about 10 minutes. Remove and discard skin and bones. Shred meat using 2 forks.
5
In slow cooker, use a large fork or potato masher to mash about half of the beans until smooth. Return shredded chicken and add remaining 1 can of beans to slow cooker. Stir in cilantro, lime juice, and fish sauce.
6
Ladle chili evenly into serving bowls.. Serve with shredded cheese, sour cream, tortilla chips, pickled red onions, cilantro leaves, and lime wedges, if desired.

Nutrition

calories: 564 kcal
fatContent: 23 g
fiberContent: 11 g
sugarContent: 5 g
sodiumContent: 1251 mg
proteinContent: 52 g
cholesterolContent: 198 mg
carbohydrateContent: 41 g
saturatedFatContent: 7 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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