Slow-Cooker White Chicken Chili
From Cook's Country
Bone-in, skin-on chicken thighs added deeper flavor to our Slow-Cooker White Chicken Chili than boneless breasts, especially when we browned them before they went into the cooker. We started with fresh jalapeños to give the chili the extra heat it so desperately needed. Adding pickled jalapeños at the last minute really brought the dish together.
Pureed hominy (dried corn kernels that have been soaked in lye or slaked lime to remove the hull and germ) added body and rich corn flavor to our Slow-Cooker White Chicken Chili that tasters loved. To give the chili extra body, we pureed one can of beans with some broth.
Serves 6 to 8
Four bone-in, skin-on split chicken breasts will work in place of the thighs.
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