Alright, well, it’s January. You know what that means.
I need to seriously up my smoothie game, bake a baguette, learn calligraphy, see The Big Short, fully-descend into the depths of J. Kenji López-Alt’s The Food Lab and possibly welcome flare jeans back into my wardrobe.
With that kind of agenda, who has time to make dinner?
Enter the slow-cooker. I have to admit, I am guilty of slow-cooker neglect. I basically use mine to make brisket and caramelized onions. Good news, though – I’ve introduced a new recipe to my crockpot repertoire.
This white chicken chili comes together easily with very little advanced prep. Simply combine the ingredients and let your crockpot do the heavy lifting. The stew is full of tender chicken, fresh vegetables, fiber-rich beans and aromatic spices like cumin and coriander.
I like serving it over quinoa and topping with guacamole and chopped cilantro. It’s a great weeknight dinner and also makes terrific lunch leftovers. It’s also nice with chips and salsa if you’re having friends over to watch Sunday football.
Slow Cooker White Chicken Chili
Adapted from The Kitchn
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs (I like using a mix of both)
1 large yellow onion, diced
2 stalks celery, diced
2 large carrots, diced
2 4-ounce cans diced green chili peppers, (look for fire-roasted)
3 cloves garlic, microplaned
2 tsps cumin
1 1/2 to 2 tsps kosher salt
1/2 tsp coriander
1/2 tsp dried oregano
1 bay leaf
4 cups low-sodium chicken stock
1 13.5-oz can cannellini, drained and rinsed
1 13.5-oz can garbanzo beans, drained and rinsed
1 cup frozen corn
For serving: shredded cheese, lime wedges, chopped cilantro, sour cream, salsa, guacamole
Combine the chicken, onions, celery, carrots, green chili peppers, garlic, cumin, 1 1/2 tsps salt, coriander, oregano, and bay leaf in a 6-quart (or larger) slow cooker. Stir to make sure the spices coat everything and make sure there are vegetables surrounding the chicken. Add the chicken stock, covering the chicken and vegetables by an inch or so.
Place the lid on the slow cooker. Cook for 4 hours on high or 6 hours on low.
About 30 minutes before the end of cooking, remove the chicken from the slow cooker and shred it into large, bite-sized pieces with two forks.* Remove the bay leaf and add the beans and corn. Add the shredded chicken back to the slow cooker and gently stir to combine. Taste and add salt as needed. Return the lid and cook for the remaining time.
*For a creamier chicken chili, at this time, melt 3 tbsp of butter in a small saucepan over medium heat, whisk in 3 tbsp all-purpose flour and cook for 1 to 2 minutes. Slowly whisk in 1 cup milk. Once all the milk is added, continue cooking, stirring occasionally, until the sauce is thickened. Stir this into the slow cooker along with the beans and corn.
Serve in individual bowls over quinoa and top with with shredded cheese, lime wedges, chopped cilantro, sour cream, salsa and guacamole.