Last night snow fell on central Ohio, frosting the world in thick, wet whiteness and heralding a snow day for most around the Columbus area. While it wasn’t necessarily warranted in our area of the city (where a mere couple of inches fell), it was nice to have a day free of driving. It’s the perfect day to spend snuggled in blankets watching movies or hunkered down in the kitchen baking away. (I chose the latter.)
For many, I’m sure it’s also the perfect day for soup. I am by no means a champion of the slow cooker, unless by that you mean one who – with extreme finesse and prowess – makes something and transfers it into the slow cooker to keep warm and successfully keeps all contents of said slow cooker inside the said slow cooker en route to dinner at another location. Well then, yes. Yes, I would be a champion. But if you mean someone who throws ingredients into the small appliance and comes back several hours later to serve a delicious, fully-cooked meal, well… not exactly my strong suit.
But when I received a request for white chicken chili at the time I had the America’s Test Kitchen Slow Cooker Revolution cookbook checked out from the library… it was time to do some cookin’ in that slow cooker. I’m learning that to throw raw ingredients into the insert and have a delicious meal just magically appear at the end of a cooking stint in the slow cooker is nearly impossible; some prep has to happen. But I think 15 minutes and a few dishes to wash are well worth the result.
Oh, and if you find yourself with a slow cooker full of soup and someplace to be, just fully cover the insert with plastic wrap and put the cover on. It might just save both your dinner and your vehicle’s upholstery around those corners. 😉
White Chicken Chili
from America’s Test Kitchen Slow Cooker Revolution
- 3 cups low-sodium chicken broth
- 1 (15 oz.) can white or yellow hominy, drained and rinsed
- 2 Tbsp. vegetable oil
- 2 onions, minced
- 4 jalapeño chiles, stemmed, seeded, and minced*
- 6 cloves garlic, minced
- 4 tsp. ground cumin
- 2 tsp. ground coriander
- 3 (15 oz.) cans cannellini beans, drained and rinsed
- 3 pounds bone-in chicken thighs, skin removed, trimmed
- salt and pepper
- 2 Tbsp. minced jarred pickled jalapeño chiles
- 1/4 cup minced fresh cilantro
- 2 avocados, pitted and cut into 1/2-inch pieces
- Puree 2 cups broth and hominy in blender until smooth, about 1 minute; transfer to slow cooker.
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, jalapeños, garlic, cumin, and coriander and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in remaining 1 cup broth, scraping up any browned bits; transfer to slow cooker.
- Stir beans into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces (easiest using two forks to pull meat apart), discarding bones. Let chili settle for 5 minutes, then remove fat from surface using large spoon.
- Stir in shredded chicken and pickled jalapeños and let sit until heated through, about 5 minutes. Stir in cilantro, season with salt and pepper to taste, and serve with avocado. Serves 6 to 8.
*The only tweak I made was using a couple Anaheim peppers in place of a couple jalapeños because that’s what I had (and the ATK cookbook I have with a recipe for white chicken chili on the stovetop uses Anaheims; I figured it had to be okay).