Slow Cooker White Chicken Chili

This recipe comes from America's Test Kitchen, with a couple of changes including adding corn and using boneless, skinless chicken thighs instead of bone-in. My family just loved this, I need to make it again! This is a slow cooker recipe, but it does take a few minutes to get everything chopped, browned, mixed and thrown in there. But once that's done you are totally home free and dinner is done. Gotta love that!! Please don't get too freaked out over the amount of jalapenos called for here, they kind of mellow out in the slow cooker and as long as you remove the seeds, you'll be fine. If you're really worried still, you could add just 3 but don't cut them out or you will have a flavorless chili, which would be very sad and boring.

Slow Cooker White Chicken Chili

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2 16-oz. cans cannellini beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 16-oz. can hominy, drained and rinsed
3 cups water
3 teaspoons chicken bouillon powder
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil, divided
2 medium onions, chopped
4 jalapeno peppers, seeded and chopped
6 cloves garlic, minced
4 1/2 teaspoons ground cumin
2 teaspoons, ground coriander
1/2 teaspoon kosher salt
1/2 cup chopped cilantro
1 cup frozen corn
2 tablespoons lime juice
Tortilla chips, sour cream, cilantro, and avocadoes for garnish

Puree 1 can of cannellini beans, the hominy, 3 cups water in blender or food processor until completely smooth. Pour into slow cooker. Stir in chicken bouillon powder.
Pat chicken dry with paper towels. Heat 1 tablespoon olive oil in nonstick skillet and lightly brown chicken thighs. Add to slow cooker.
Heat 1 more tablespoon of olive oil in skillet. Cook onions, chiles, and ½ teaspoon kosher salt in skillet until golden brown. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer to slow cooker.

Add remaining two cans of beans to slow cooker. Cover and cook on LOW until chicken is tender, about 3 to 4 hours. Transfer chicken to bowl. When cool enough to handle, shred into bite-sized pieces. Stir lime juice, cilantro, chicken and corn into chili. Let corn heat in there for a minute. Serve chili in bowls topped with tortilla chips, sour cream, avocado, and additional cilantro if desired.

Recipe Source: Photo and recipe adapted from America's Test Kitchen