April 7th Slow cooker White Chicken Chili

JD came for dinner! I really like seeing him (as a guest)!

3 cans cannelini beans, drained and rinsed.
1 16 oz can white hominy drained and rinsed
3 cups chicken broth
salt and pepper

Blend Base: Puree 1 can beans, hominy, broth, and 3/4 t salt in blender until completely smooth. pour into slow cooker.

6 bone in chicken thighs (about 3 lbs) fat trimmed
(I used chicken breasts)

Brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook thighs, skin-side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.

Cook aromatics: Pour off all but 2 T fat from skillet. Cook onions, chiles, and 1/2 t salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.

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, discard bones and shred chicken into bite-sized pieces. Stir cilantro, pickled jalapenos, shredded chicken and reserved onion mixture into slow cooker and let war. Serve


I made corn bread with this. Yummy!