Slow Cooker White Chicken Chili

INGREDIENTS

Chili

• 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
• 1 lg yellow onion, diced
• 2 stalks celery, diced
• 2 (4-ounce) cans diced green chili peppers, drained
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 1/2 to 2 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp dried oregano
• 1 bay leaf
• 4 cups chicken broth
• 2 (15-ounce) can cannellini/navy beans, rinsed
• 2 cups frozen corn

For Serving/Garnish

• shredded Monterey Jack cheese
• lime wedges
• chopped cilantro
• sour cream

INSTRUCTIONS

1. Combine the chicken, onions, celery, green chili peppers, garlic, cumin, 1 1/2 tsp of the salt, coriander, oregano, and bay leaf in a 6+ quart slow cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the chicken broth over top, covering the chicken and vegetables by an inch or so.
2. Cover and cook on HIGH for 4 hours or LOW for 6 hours. (8 hours on low is fine, but the chicken tends to fall apart a bit more when you shred after cooking)
3. About 30 minutes before the end of cooking, stir in the beans and corn. Taste and add another 1/2 tsp of salt or other seasonings as desired. Cover and cook for the remaining time.
4. Transfer the chicken onto a large plate and shred it into large, bite-sized pieces with 2 forks. Stir the chicken back into the chili and remove the bay leaf.

NOTES