Slow Cooker White Chicken Chili
From Cook's Country Oct/Nov 2009
3 (16 oz) cans cannellini beans (I'm using a 1# bag of great northern, soaked)
1 (16 oz) can white hominy,drained and rinsed
3 cup low sodium chicken broth
salt and pepper
6 bone-in chicken thighs (about 3 pounds),fat trimmed (I'm using 3 ckn leg quarters)
1 tablespoon vegetable oil
2 onions,chopped fine
4 jalapeno chiles,seeded and chopped fine
6 garlic cloves,minced
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1/4 cup finely chopped fresh cilantro
2 tablespoons drained jarred pickled jalepenos,minced
1. Blend Base Puree 1 can beans,hominy,broth,and 3/4 teaspoon salt in blender until completely smooth. Pour into slow cooker.
2. Brown Chicken Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs,skin-side down,until skin is well browned and fat has rendered,about 5 minutes. Remove and discard skin,then add thighs to slow cooker.
3. Cook Aromatics Pour off all but 2 tablespoons fat from skillet. Cook onions,chiles, and1/2 teaspoon salt until golden brown,stirring occasionally,about 8 minutes. Add garlic,cumin, and corriander and cook until fragrant,about 30 seconds. Transfer half of onion mixture to slow cooker,reserve remaining mixture iin refrigerator.
4. Finish Chili Add remainiing beans to slow cooker. Cover and cook on low until chicken is tender,about 4 hours. Transfer chicken to bowl. When cool enough to handle,discard bones and shred chicken into bite size pieces. Stir cilantro,pickled jalepenos,shredded chicken and reserved onion mixture into slow cooker and let warm through. Serve.