I get a lot of slow cooker recipe requests, so here is a new one to add to the list!
I had a hard time calling this just “white” chicken chili, because I used my favorite “verde” (green) enchilada sauce ingredients. The “white” in white chicken chili, to me, simply denotes the fact that there are no tomatoes or red chiles, and obviously chicken is whiter than beef. But I use thighs in this which are dark meat. Anyway, technicalities aside, this is so delicious and easy! Thighs can slow cook forever, so this is great to get prepped the night before, stash in the fridge overnight, and pop in the slow cooker before a long, busy day. You can even streamline it if you want and skip the browning of the thighs, but I really think this adds so much flavor and color. This is not a spicy dish either, as I replaced the typical jalapeños with just one large poblano in order to make it family friendly as well as slow cooker friendly. If you want to kick it up, add a jalapeño or two to the veggie mixture.
Slow Cooker White Chicken Chili Verde
- 1.5-2 lbs boneless, skinless chicken thighs (usually one regular-sized pack)
- 1 lb tomatillos (6-7), husk removed
- 1 large yellow or white onion, peeled and quartered
- 4 garlic cloves, peeled
- 1 large poblano pepper
- 3 16-ounce cans white cannellini beans, drained and rinsed
- 1 16-ounce can hominy, drained and rinsed
- 4 cups chicken broth
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- salt and pepper
- vegetable oil
- fresh cilantro—one cup for recipe, plus more for serving
- lime wedges and tortilla chips or strips for serving
Preheat broiler to high.
Place tomatillos, onion, garlic, poblano in a large, oven proof skillet (I prefer cast iron), drizzle with vegetable oil, sprinkle with salt and pepper and place under broiler until the vegetables are blistered and very dark in spots. Alternatively, you can do this on the stove top over very high heat.
Remove from oven and let cool slightly, carefully peel the skin from the poblano—don’t get too fussy; it’s ok if you don’t get every speck of skin off—and remove and discard the seeds and stem along with the skin. Place the charred vegetables in a blender with a cup of fresh cilantro, one can of drained and rinsed cannellini beans, and one cup of your chicken stock. Blend until smooth and add to slow cooker.
Generously salt and pepper chicken thighs, and in the same pan you charred your vegetables, brown chicken thighs very well on both sides. Transfer thighs to slow cooker. While the pan is still hot, carefully remove excess fat from pan, pour in some chicken stock, and scrape to remove any brown bits of goodness. Add this liquid to slow cooker.
Add cumin, coriander, remaining two cans of beans, one can of hominy, and remaining chicken stock to slow cooker. Give it a stir and turn to low for 6-8 hours.
When you’re ready to serve, taste for salt and add more if desired—this will depend heavily on the saltiness of your chicken stock.
The chicken will be so tender and buttery, you can just shred it gently with tongs or a spoon. I like it a little chunky, but shred it however you prefer.
Serve with lime wedges, sour cream, fresh cilantro leaves, tortilla chips, and hot sauce. Enjoy!