MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker White Chicken Chilli
Categories: Poultry, Herbs, Beans, Chilies, Vegetables
Yield: 7 Servings

3 tb Unsalted butter
1 lg Onion; fine chopped
Salt
10 cl Garlic; fine chopped
+=OR=+
1 tb (heaping) garlic granules
1 Jalapeno; seeded, minced
12 oz (3 cans) chopped green
- chilies
2 ts Ground cumin; more to taste
2 ts Onion powder
1 ts Dried oregano
1/2 ts Ground cayenne;more to taste
2 lb Boned, skinned chicken
- thighs
3 c Chicken stock
28 oz (2 cans) great Northern
- beans; drained, rinsed
1 1/2 c Frozen corn
1 c Fine chopped fresh cilantro;
- optional
1 Lime; juiced
Pickled jalapeno slices,
- sliced scallion, cubed
- avocado and sour cream,
- for serving

In a large Dutch oven, melt the butter over medium heat.
Add the onion, season with salt and cook, stirring
occasionally, until the onion is softened & translucent,
about 8 minutes. Add the garlic and jalapeno and cook
until fragrant, about 1 minute. Add the chopped green
chilies, cumin, onion powder, oregano and cayenne and
stir until fragrant, 1 to 2 minutes.

Transfer the mixture into a 5 to 8 quart slow cooker.
Generously season the chicken thighs with salt and add
them to the pot. Stir in 3 cups chicken stock and the
beans. Cover and cook on low until chicken is tender,
4 to 6 hours.

Shred the chicken using two forks. (You can do this
directly in the pot, or remove the chicken to a bowl,
shred it, then return it to the pot.) Stir in the frozen
corn, cover and cook until warmed through, about 10
minutes. Stir in the cilantro, if using, and lime juice.
Season to taste with salt.

Serve in bowls and pass the toppings at the table.

UDD NOTE: I used garlic granules instead of chopped
garlic cloves. I may increase the amount next go.

By Sarah DiGregorio

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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