SLOW COOKER CHICKEN CHILI WHITE RECIPES

Steps:

• Put the chicken breasts in a 6- to 8-quart slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and a few grinds of pepper in a small bowl. Sprinkle the spices over the chicken. Add the beans, green chiles, garlic and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours. Remove the chicken to a medium bowl and shred with two forks. Combine the heavy cream and masa harina in a small bowl. Mix until smooth. Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.

Steps:

• Heat 1 teaspoon of the oil in a large nonstick skillet over high heat. Add half of the ground chicken and 1/2 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Transfer the chicken to a 4- to 6-quart slow cooker insert. Repeat with the remaining chicken using another 1 teaspoon of oil and another 1/2 teaspoon of salt.
• Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet. Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes. Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan. Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours.
• Serve with scallions, lime wedges and sour cream, if using.