Crock potAmerican
White chicken chili
Thighs, white beans, green chile, cumin. Crock-pot chili that does not taste like a can.
Made it?
6 hr · 20 min hands-on · pull 185°F
Ingredients
3 lb on the fire · ~1.5 lb to the table · 3 plates at 8 oz
- boneless chicken thighs3 lb
- cans (15 oz) cannellini or great northern beans, drained2
- cans (4 oz) diced green chiles2
- onion, diced1
- garlic cloves, minced3
- kosher salt1 tsp
- cumin2 tsp
- oregano1 tsp
- chili powder1/2 tsp
- chicken stock2 cups
- cream cheese, cubed (optional, last 20 minutes)4 oz
- lime, cilantro, jalapeño to finish
Method
- 1
Onion, garlic, chiles, beans, spices, stock in the crock. Thighs on top, salted. Stir once to coat.
- 2
Low 6 hours. One stir at 3 hours so beans do not cake. Chicken should shred with a fork.
- 3
Shred the thighs into the pot. Cream cheese if you want it thicker — stir until it melts. Lime and cilantro at the table, not in the cooker.
If you don’t have it
- Thighs → Breast, or leftover rotisserie. Rotisserie goes in for the last hour only so it does not dry.
- Cannellini → Great northern or a drained hominy. Hominy makes it closer to pozole. Still chili.
Same cook, different day
Thick
You want a spoon that stands. Cream cheese last 20 minutes, or mash a scoop of beans against the wall.
Green and hot
The chiles taste mild. A chopped jalapeño and a pinch of cayenne with the cumin.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making skillet cornbread.
While a shoulder rests, or the last half hour of ribs. Cornmeal, buttermilk, an egg, a screaming-hot skillet with bacon fat or butter.
30 min