Slow-Cooker White Chicken Chili

Name: Slow-Cooker White Chicken Chili
Yield: Serves 6 to 8
Cuisine: Southwest (Tex-Mex)
Ingredients: 3 (16-ounce) cans, cannellini beans, rinsed; 1 (16-ounce) can, white hominy, rinsed; 3 cups, low-sodium chicken broth; , Salt and pepper; 6 (5 to 7-ounce), bone-in, skin-on chicken thighs, trimmed; 1 tablespoon, vegetable oil; 2 , onions, chopped fine; 4 , jalapeño chiles, stemmed, seeded, and chopped fine; 6 , garlic cloves, minced; 1 1/2 tablespoons, ground cumin; 2 teaspoons, ground coriander; 1/4 cup finely chopped fresh, cilantro; 2 tablespoons, drained jarred pickled jalapeños, minced

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Appears in Cook's Country October/November 2009

SERVES6 to 8

TIME4 hours on low

WHY THIS RECIPE WORKS

Bone-in, skin-on chicken thighs added deeper flavor to our Slow-Cooker White Chicken Chili than boneless breasts, especially when we browned them before they went into the cooker. We started with fresh jalapeños to give the chili the extra ...

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