Taste the lighter side of the chili world with this easy slow cooker white bean chicken chili.
Despite the mild winter we’ve had in Ohio I’ve been binging on slow cooker meals since October, including some new chilis such as a BBQ pork version and a smoked sausage version. Spring is now teasing to return and so are my spring-cravings. But since I’m not quite ready to give up on the comfort food just yet I went ahead and made a new version of white chicken chili because I felt like it was a good segway. I shared a recipe for white chili a long time ago and it totally rocked my world (despite the horrid picture taking skills I had at the time) but now I’ve added hominy and thrown it all into a slow cooker.
Now I’m going to share this little snippet of a conversation I had with a friend of mine when he requested the recipe for this chili after devouring 2 full bowls of it:
“Well I guess you could say that all of the ingredients are in perfect “hominy”!” – Josh
“Well isn’t that just perfectly corny” – Me
In case that wasn’t entertaining enough for you I’ve got something else up my sleeve. If you love leftovers as much as I do (throwing them in your lunch bag or eating them up on a busy weeknight) then you will be excited about hear that I am giving away a set of Snapware! I absolutely loved using them to store the leftovers of this chili to reheat and enjoy later. After saving this recipe, scroll to the bottom of the post and enter using the widget!
One year ago: Reuben Pizza with Guinness Crust
Two years ago: 90-Minute Whole Wheat King Cake Cinnamon Rolls
Three years ago: Banana Bread Cinnamon Rolls
Five years ago: Chicken Parmeatballs
SLOW COOKER WHITE BEAN CHICKEN CHILI WITH HOMINY
3 cups low sodium chicken broth, divided
2-15 oz. cans hominy, divided, drained and rinsed
2 Tbsp olive oil
2 medium onions, chopped
6 garlic cloves, minced
2 tsp salt
2 tsp cumin
2 tsp dried oregano
1 tsp pepper
1/2 tsp cayenne pepper
2-15.5 oz. cans Great Northern beans, drained and rinsed
16 oz. (4-4 oz. cans) diced green chiles
2 lb. boneless, skinless chicken breasts
1/2 cup heavy whipping cream
Fresh cilantro, for garnish
- In a blender, puree 2 cups of broth and 1 can of hominy until smooth. Pour into a 6-7 quart slow-cooker.
- In a 12-inch skillet, heat the oil over medium heat. Add the onion, garlic, and seasonings, and cook for 10 minutes or until the onions are softened. Add the remaining 1 cup of the broth and scrape up any brown bits. Pour into the slow-cooker.
- Stir in the beans, remaining hominy, and green chiles. Season the chicken generously with salt and pepper and submerge. Cover and cook on LOW for 5-6 hours.
- Remove the chicken and place on a plate or cutting board, and let sit for about 10 minutes. Shred the meat into bite-size pieces with two forks. Add back into the slow-cooker, along with the heavy cream, cilantro, and additional salt and pepper if needed to taste. Cover, and leave the cooker on warm until you are ready to serve.
- Serve with preferred toppings, such as cilantro.