This recipe is good. A lot of times when I am trying to develop a new recipe, it takes a few times to come up with something that is worthy of sharing. I have only made this White Chili once, but it is at the top of my "Make Again" list.
Ready for the best part? While I adapted this to make in the slow cooker, you can easily speed this up and do it on your stovetop. However you choose, this tastes good.
Slow Cooker White Chili
3-4 skinless chicken thighs, bone-in if possible
2 large onions, diced
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 quart chicken broth
6 cups white beans (either 3 - 15 oz cans of white beans, drained or 2 cups of dried beans that have been soaked and are tender)
1 - 4 oz can diced green chilis
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
additional salt and pepper to taste (probably about 1/2 - 1 teaspoon)
Garnish with a lime slice and chopped cilantro leaves
**If you want to add a little extra flavor and are using the slow cooker, heat 1 tablespoon oil in a large skillet over medium-high heat and brown the chicken, onions and garlic before you place them in the slow cooker. To do this, cook the chicken for about 3-4 minutes per side, flipping once. After you cook the chicken, add 1 cup of the broth to the skillet to deglaze the pan and get up those tasty browned bits off the bottom of the skillet, then add everything to the slow cooker.**
Add all ingredients except the "additional salt and pepper to taste" in the slow cooker. Cook on high 6-7 hours, low 10-12 hours.
Remove the chicken thighs and shred with two forks (it will just fall apart). Add the shredded chicken back into the slow cooker and stir. Season to taste.
Serve with a lime slice and chopped cilantro.