Slow-Cooker White Chicken Chilli

Ingredients for Slow-Cooker White Chicken Chilli

• 900g boneless, skinless chicken thighs

• 1 1/2 large onions, finely chopped

• 1 medium jalapeño, seeded, finely chopped

• 4 garlic cloves, finely chopped

• 2 (110g) cans diced green chillies, preferably "fire-roasted"

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 3 teaspoons kosher salt, plus more

• 1/2 teaspoons freshly ground pepper, preferably white, plus more

• 1450ml homemade chicken stock or low-sodium chicken broth

• 350ml frozen corn, preferably "fire-roasted"

• 3 (425g) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed

• Soured cream, coriander, lime wedges, and cornbread (for serving)

• A 6-quart (or larger) slow cooker

• a resealable gallon-size freezer bag

• a resealable quart-size freezer bag (if freezing)

If making immediately, combine chicken, onions, jalapeño, garlic, chillies, cumin, coriander, 3 teaspoons salt, and 1/2 teaspoons pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.

If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chillies, cumin, coriander, 3 teaspoons salt, and 1/2 teaspoons pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.

Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.

To finish chilli (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.

Divide chilli among bowls; top with soured cream and coriander. Serve with lime wedges and cornbread alongside.

Chilli can be made 3 days ahead; cover and chill, or freeze up to 3 months.

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