Crock Pot White Chicken Chili

This summer I didn’t Blog very many recipes– partly because we were just so busy, but also because I had a string of really bad luck, where few recipes I made were actually good enough to be posted. Then this week it all turned around, with a string of awesome recipes that have become some of my new all time favorites!

I tried making white chicken chili for the first time last summer. I took some with us when we went sailing across the puget sound on a sail boat, and it warmed us up on the rainy, windy sea. I have made it several times since– always tweaking something new, but never quite being able to perfect it! Then today I decided to make a big batch of it in my ninja slow cooker. I wanted to bring dinner & dessert to some good friends of ours who just had a baby, and had to prepare another dessert for a family event tonight, as well as doing some church work, and trying to hold down the fort that the chaos of a saturday morning usually brings! So basically– I needed something SIMPLE. Effortless, and extremely delicious, and this was it. I am so excited, after a year of tweaking, to finally share my all time favorite white chicken chili recipe, that I think is pretty perfect.

I adapted the recipe from our best bites, but added chicken thighs instead of breasts, that tend to dry out faster in the slow cooker. I also added more seasoning, and fresh corn from the cobb right at the very end, for the added color, sweetness and crisp texture. I am so glad I found this recipe right at the onset of autumn, because I will be turning to this recipe a LOT! I hope you all love it too.

Ingredients:
1 Tbsp Olive oil
1 medium onion, diced
3-4 cloves minced garlic
4-5 chicken drumsticks
2 cans Great Northern {Canellini} Beans
1 4 oz can diced green ortega chilies
1 tsp cumin
1 tsp ground oregano
1 tsp coriander
1 tsp salt
fresh cracked pepper
2 cups chicken stock
2 ears fresh corn

{To Serve}
Sour cream
Lime
Chopped cilantro
Shredded pepper jack cheese
Avocado
Tortilla Chips

Directions: Add all of the ingredients for the chili to the crock pot, except for the corn and cook on low for 6-8 hours, or on high for 4-6. Remove the chicken drumsticks, and pull the meat apart with two forks, discarding the skin, and any fat. Place the shredded chicken back into the crock pot.

Place the corn into the microwave one at a time, and cook for 3 minutes each. Shuck, then slice off the kernels and add to the chili at the last minute.
Spoon the chili into separate bowls, then add sour cream, lime, cilantro, shredded cheese, chopped avocado, tortilla chips, or any combination of these. Serve immediately.
Shred the chicken off the bone, add lime juice and chopped cilantro, then garnish with cheese, avocado, tortilla chips and sour cream.

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