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WHY THIS RECIPE WORKS:
Bone-in, skin-on chicken thighs added deeper flavor to our Slow-Cooker White Chicken Chili than boneless breasts, especially when we browned them before they went into the cooker. We started with fresh jalapeños to give the chili the extra heat it so desperately needed. Adding pickled… read more
SERVES 6 TO 8
Four bone-in, skin-on split chicken breasts will work in place of the thighs.
3 (16-ounce) cans cannellini beans, drained and rinsed
1 (16 ounce) can white hominy, drained and rinsed
3 cups low-sodium chicken broth
Salt and pepper
6 bone-in, skin-on chicken thighs (about 3 pounds, see note), fat trimmed
1 tablespoon vegetable oil
2 onions, chopped fine
4 jalapeño chiles, seeded and chopped fine
6 cloves minced garlic
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1/4 cup finely chopped fresh cilantro leaves
2 tablespoons drained jarred pickled jalapeños, minced
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1st Keep
 akira28
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