Cook's Country Slow-cooker Chicken Chili

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 48 ounces cannellini beans, rinsed and drained
• 16 ounces hominy, rinsed and drained
• 3 cups low sodium chicken broth
• salt
• pepper
• 6 chicken thighs (bone in, skin on, fat trimmed)
• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 4 jalapeno chiles (seeded and finely chopped)
• 6 garlic cloves, minced
• 1 1/2 tablespoons ground cumin
• 2 teaspoons ground coriander
• 1/4 cup cilantro (fresh, finely chopped)
• 2 tablespoons pickled jalapeno peppers (drained and minced)

Recipe

• 1 puree 1 can of beans, hominy, broth, and 3/4 tsp salt in blender until completely smooth.
• 2 pour into slow cooker.
• 3 brown chicken and pat dry with paper towels and season with salt and pepper.
• 4 heat oil in a large skillet over medium-high heat until just smoking.
• 5 cook thighs, skin-side down, until skin is well-browned and fat has rendered, about 5 minutes.
• 6 remove and discard skin, then add thighs to slow cooker.
• 7 pour off all about 2 tablespoons fat from skillet.
• 8 cook onions, chiles, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes.
• 9 add garlic, cumin, and coriander and cook until fragrant, about 30 seconds.
• 10 transfer half of onion mixture to slow cooker and reserve remaining mixture in refrigerator.
• 11 add remaining beans to slow cooker.
• 12 cover and cook on low until chicken is tender, about 4 hours.
• 13 transfer chicken to bowl.
• 14 when cool enough to handle, discard bones and shred chicken into bite-sized pieces.
• 15 stir in cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into slow cooker and let warm. serve.