Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.
Made this as written, except only added one can of green chiles because I didn't want it to be too spicy. I do think next time I will add the 2 cans for a little more kick. It was very good and easy to make. I didn't puree any at the end, just used a potato masher to mash up some of the beans a bit. We had this with corn bread. YUM!
This was different than my usual chili recipes because there were no tomatoes. I had not tasted cumin and it seemed strong, but good. I would reduce liquid by 1 C and add 2 more cans of beans to make it thicker. I might make it again. We served it with a green salad.
I wish I had seen the two star review when I picked this. The recipe calls for WAY too much chicken stock. Definitely cut that in half, and if I get canned white beans, I didnt feel like I needed to keep them in the slow cooker for two hours to soften, as they were soft. There was not enough chili flavor. I wont make again.
I did some serious tweaking on this one, but it's pretty good... I added a can of tomatoes that I drained, and I added a tsp of chili powder in addition to the cumin the recipe calls for. I super seasoned the chicken (I used boneless/skinless breasts, and I'm sure this would be just as good with thighs) before I browned it (Tony's and a little cumin/chili powder). I also added the chiles and the tomatoes to the onion and garlic mixture while I was sauteeing it, and sprinkled two or three Tbsp of flour over that to help thicken it once it was all together. I cut the broth to two cups... It does NOT need the extra liquid!!! And I only put it in the crock pot for about 3 1/2 hours; they're canned beans for chrissakes. And finally, when I took the breasts out to shred them, I hit the mix with my immersion blender rather than take any out and put it in the blender. Honestly, I might've done the same with my potato masher, too. I hate dirtying up my blender.
The chili was more like soup. I would reduce the amount of liquid in the recipe. It could also use some more spice. The 2 cans of chili made a relatively mild chili (which was ok), but I would perhaps add some cumin or cayenne also for a little more kick. IDK, it also needs something else. I tried this recipe because it wasn't cream laden like a lot of other white chili recipes, but maybe that is what was needed to thicken and pull together.
My husband doesn't care for beans all that much, so I added one can to the cooker, along with 1 T. dijon mustard, tsp chili powder, and tsp of trinidadian hot sauce. I blended the second can of beans with cooking liquid (as stated). It did look too thin, so I added a can of creamed corn which gave a nice sweet, creaminess. Stirred in 1/4 c. fresh cilantro to finished chili. Delish!
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