Crockpot White Chicken Chili

Eating crockpot white chicken chili leaves your taste buds bathing in bold massive flavors and beckons to hungry tummies within smelling distance.

Course Soup

Cuisine Mexican

Keyword Crockpot White Chicken Chili, Crockpot White Chicken Chili Recipe, How Do I Make Crockpot White Chicken Chili, How To Make Crockpot White Chicken Chili

Prep Time 15

Cook Time 3

Total Time 3 11

Servings servings

Calories 412kcal

Author Kathleen

Ingredients

2 1/2 cups chicken broth divided
1 (29-ounce) can Hominy drained and rinsed
2 tablespoons olive oil
2 cups yellow onion chopped
1 jalapeno minced
6 garlic cloves minced
1 1/2 tablespoons ground cumin
1 tablespoon oregano
1 tablespoon ground coriander
1 tablespoon Better than Bouillon chicken flavor
4 (15-ounce) cans white beans
4 chicken thighs bone-in, skin removed
1 (7-ounce) can Ortega green chiles
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Tabasco

Toppings: optional

crushed tortilla chips
shredded cheese

US Customary - Metric

Instructions

Combine drained hominy (1 can) and 1 cup of chicken broth in a blender and puree until smooth, about 1-2 minutes. Pour into crockpot.
Add oil (2 tablespoons) to a 12-inch skillet and heat until shimmering, over medium heat. Add onion (2 cups), jalapeno (1), garlic (6 cloves), cumin (1 1/2 tablespoons), oregano (1 tablespoon), and coriander (1 tablespoon) and cook, stirring often, until veggies are soft and beginning to brown, about 8-10 minutes. Stir in 1 1/2 cups of chicken broth and Better Than Bouillon (1 tablespoon) and scrap the bottom of the skillet to loosen up any brown bits. Pour into crockpot.
Add white beans (4 cans), green chili (1 can), salt (1/2 teaspoon), black pepper (1 teaspoon), and Tabasco (1/2 teaspoon) and stir mixture. Nestle chicken pieces (4) into the bean mixture. Cover and cook on low for 4-6 hours or on high for 2-3 or until chicken is tender.
Remove chicken from crockpot. When cool enough to handle, shred chicken, removing and discarding bones. Add shredded chicken back to chili and mix in.
Ladle chili into serving bowls and add toppings.

Notes

Sauté: Sautéing the veggies and aromatics is essential to this recipe. It helps reduce bitterness in the vegetables while bringing out their deep aromas and sweeter flavors. Sautéing the seasonings with the veggies is also essential to because it brings out the deeper more complex flavor profile and essential aromas.
Fond: Sautéing also builds a fond which makes the most delicious base for your white bean chicken chili. To ensure all that deliciousness gets into your crockpot, you’ll need to deglaze the pan. This is a simple process where you use a liquid to remove all the flavored pieces from the bottom of a pan after cooking proteins or veggies.
Rest It! When your chicken first comes out of the crockpot, it needs to rest before you shred it. Shredding or cutting meat immediately after cooking allows all the yummy juices and flavors to drain out creating a dry product.
Better Than Bouillon: This seasoning is a far cry from the salty bouillon cubes that are supposed to taste like chicken. It’s a paste made from meats, veggies, and spices which allows you to measure just the right amount.
Bone-In! Using bone-in chicken thighs is another way to add a big flavor to your crockpot white chicken chili! Believe it or not, the bones give your chicken flavor and dark meat has more fat than white meat which adds a ton of flavor. It also doesn’t dry out as much when being simmered for long periods.
Add Cream Cheese: For a really creamy dish, you can make chili cream cheese style by tossing some in.

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