Slow-Cooker White Chicken Chilli

Ingredients for Slow-Cooker White Chicken Chilli

• 900g boneless, skinless chicken thighs

• 1 1/2 large onions, finely chopped

• 1 medium jalapeño, seeded, finely chopped

• 4 garlic cloves, finely chopped

• 2 (110g) cans diced green chillies, preferably "fire-roasted"

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 3 teaspoons kosher salt, plus more

• 1/2 teaspoons freshly ground pepper, preferably white, plus more

• 1450ml homemade chicken stock or low-sodium chicken broth

• 350ml frozen corn, preferably "fire-roasted"

• 3 (425g) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed

• Soured cream, coriander, lime wedges, and cornbread (for serving)

• A 6-quart (or larger) slow cooker

• a resealable gallon-size freezer bag

• a resealable quart-size freezer bag (if freezing)

If making immediately, combine chicken, onions, jalapeño, garlic, chillies, cumin, coriander, 3 teaspoons salt, and 1/2 teaspoons pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.

If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chillies, cumin, coriander, 3 teaspoons salt, and 1/2 teaspoons pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.

Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.

To finish chilli (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.

Divide chilli among bowls; top with soured cream and coriander. Serve with lime wedges and cornbread alongside.

Chilli can be made 3 days ahead; cover and chill, or freeze up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.