Description
Learn how to make a delicious Pioneer Woman white chicken chili with this easy recipe. Perfect for cozy nights in, this chili is a must-try!
Ingredients
- 3 chicken breasts (680 g)
- 1 tbsp (15 ml). ground cumin
- 1 tbsp (15 ml). ground coriander
- 2 tsp (10 ml). dried oregano
- 1/2 tsp (3 ml). paprika
- 1/2 tsp (3 ml). crushed red pepper flakes
- 1 tsp (5 ml). kosher salt
- Black pepper, to taste
- 2 (15-oz.) cans white beans, drained and rinsed
- 2 (4-oz.) cans chopped green chiles
- 2 garlic cloves, minced
- 2 c. low-sodium chicken broth
- 1/2 c. coconut cream
- 2 tbsp (30 ml). cornstarch
- 1 (10-oz.) bag frozen corn
- Grated cheddar cheese and chopped avocado, for topping
- Lime wedges, for serving
Instructions
- Place the chicken breasts in a slow cooker with a capacity of 6 to 8 quarts. In a separate small bowl, combine the cumin, coriander, oregano, paprika, red pepper flakes, salt, and some freshly ground pepper. Evenly distribute the spice mixture on top of the chicken.
- Add the beans, green chiles, minced garlic, and chicken broth to the slow cooker, and mix everything together. Cover the slow cooker and set it to cook on a low setting until the chicken is fully cooked and can be shredded easily, approximately 7 to 8 hours.
- Take the chicken out and place it in a medium-sized bowl. Use two forks to shred the chicken into pieces.
- In a separate small bowl, blend the coconut cream with the cornstarch until smooth.
- Return the shredded chicken to the slow cooker along with the coconut cream mixture and the frozen corn. Cover again and continue cooking until the chili thickens and the corn is heated through, roughly 30 minutes. Serve the chili in bowls, garnished with grated cheddar cheese and chopped avocado. Accompany with lime wedges.
Notes
- Add a splash of fresh lime juice for a burst of flavor at the end.
- Adjust the spice level by adding more crushed red pepper flakes to taste.
- For a thicker consistency, increase the amount of cornstarch in the coconut cream mixture.
