• National Chilli Week - 5

    From Dave Drum@1:3634/12 to All on Sat Sep 30 15:51:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow Cooker White Chicken Chilli
    Categories: Poultry, Herbs, Beans, Chilies, Vegetables
    Yield: 7 Servings

    3 tb Unsalted butter
    1 lg Onion; fine chopped
    10 cl Garlic; fine chopped
    1 tb (heaping) garlic granules
    1 Jalapeno; seeded, minced
    12 oz (3 cans) chopped green
    - chilies
    2 ts Ground cumin; more to taste
    2 ts Onion powder
    1 ts Dried oregano
    1/2 ts Ground cayenne;more to taste
    2 lb Boned, skinned chicken
    - thighs
    3 c Chicken stock
    28 oz (2 cans) great Northern
    - beans; drained, rinsed
    1 1/2 c Frozen corn
    1 c Fine chopped fresh cilantro;
    - optional
    1 Lime; juiced
    Pickled jalapeno slices,
    - sliced scallion, cubed
    - avocado and sour cream,
    - for serving

    In a large Dutch oven, melt the butter over medium heat.
    Add the onion, season with salt and cook, stirring
    occasionally, until the onion is softened & translucent,
    about 8 minutes. Add the garlic and jalapeno and cook
    until fragrant, about 1 minute. Add the chopped green
    chilies, cumin, onion powder, oregano and cayenne and
    stir until fragrant, 1 to 2 minutes.

    Transfer the mixture into a 5 to 8 quart slow cooker.
    Generously season the chicken thighs with salt and add
    them to the pot. Stir in 3 cups chicken stock and the
    beans. Cover and cook on low until chicken is tender,
    4 to 6 hours.

    Shred the chicken using two forks. (You can do this
    directly in the pot, or remove the chicken to a bowl,
    shred it, then return it to the pot.) Stir in the frozen
    corn, cover and cook until warmed through, about 10
    minutes. Stir in the cilantro, if using, and lime juice.
    Season to taste with salt.

    Serve in bowls and pass the toppings at the table.

    UDD NOTE: I used garlic granules instead of chopped
    garlic cloves. I may increase the amount next go.

    By Sarah DiGregorio

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen


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