Slow Cooker White Chicken Chili With Hominy Food

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
• Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
• Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
• To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

SLOW-COOKER WHITE CHICKEN CHILI WITH HOMINY

Steps:

• Place chicken in 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions.
• Cover and cook on low heat setting 8 to 10 hours.
• Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.

EASY SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
• Cook on Low until flavors combine, about 8 hours.

WHITE CHILI WITH HOMINY

Steps:

• In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro.

COOK'S COUNTRY SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Puree 1 can of beans, hominy, broth, and 3/4 tsp salt in blender until completely smooth.
• Pour into slow cooker.
• Brown chicken and pat dry with paper towels and season with salt and pepper.
• Heat oil in a 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.
• Pour off all about 2 tablespoons fat from skillet.
• Cook onions, chiles, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes.
• Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds.
• Transfer half of onion mixture to slow cooker and reserve remaining mixture in refrigerator.
• Add remaining 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-sized pieces.
• Stir in cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.

CROCK POT WHITE CHICKEN CHILI WITH HOMINY

Steps:

• Chop up 1 onion & place on the bottom of a 4 quart slow cooker.
• Place chicken on top of onions.
• Top with beans & corn.
• In a medium bowl combine taco seasoning, rotel, soup & chicken broth. Pour over chicken.
• Chop up 2nd onion & place on top.
• Cover & cook on low for 8 to 10 hours.
• Before serving stir gently to break up chicken.
• OPTIONAL: Top with sour cream, chips, cheese or jalapeno's.

SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Place chicken in 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions.
• Cover and cook on low heat setting 8 to 10 hours.
• Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.

ROTISSERIE CHICKEN CHILI WITH HOMINY & CHILIES

Steps:

• Bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat.
• Reduce heat to low and simmer about 30 minutes.
• Strain and discard skin and bones.
• Heat oil over medium-low heat in soup kettle.
• Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
• Add onion; increase heat to medium; saute until soft, 4 to 5 minutes.
• Stir in chicken and chilies.
• Add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer.
• Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
• Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup.
• Stir garlic and corn into soup.
• Simmer for a minute or so longer, then cover and let stand for 5 minutes.
• Ladle into bowls and top with sour cream, cilantro or scallions.
• Pass separately the lime wedges and green hot pepper sauce.

AWARD-WINNING WHITE CHICKEN CHILI

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

VEGETARIAN WHITE CHILI

Steps:

• In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
• Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
• Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

CROCK POT WHITE CHICKEN CHILI

Steps:

• Place chicken in a 4 quart slow cooker.
• Top with beans and corn.
• In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
• Cover and cook on low for 8 to 10 hours.
• Before serving, stir gently to break up chicken, then stir in the sour cream.
• Serve topped with green onions and jack cheese, if desired.