Ingredients: |
Ingredients: 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
1 large yellow onion, diced
2 stalks celery, diced
2 (4-ounce) cans diced green chili peppers
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 to 2 tsp kosher salt
1/2 tsp ground coriander
1/2 tsp dried oregano
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 C frozen corn kernels
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Directions: |
Directions:Combine the chicken, onions, celery, green chili peppers, garlic, cumin, 1 1/2 teaspoons of the salt, coriander, oregano in a 6-quart or larger slow cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the chicken broth over top, covering the chicken and vegetables by an inch or so.
Cover and cook on the HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tends to fall apart a bit more when you shred after cooking, rather than staying in pieces.)
About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in the beans and corn. Taste and add another 1/2 teaspoon of salt or other seasonings as desired. Cover and cook for the remaining time.
Transfer the chicken onto a large plate and shred it into large, bite-sized pieces with 2 forks. Stir the chicken back into the chili. (For a creamier chicken chili, see Recipe Notes below.) Serve with shredded cheese, wedges of lime, chopped cilantro, and sour cream. |
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