Weekend Recipe: Slow-Cooker White Chicken Chili

This chili from America's Test Kitchen is very basic stuff: stir it and stick in the a pot, essentially. Makes great leftovers!

Slow-Cooker White Chicken Chili
Serves 6 to 8

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), 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

Puree 1 can beans, hominy, broth, and ¾ teaspoon salt in blender until completely smooth. Pour into slow cooker.

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs, skin-side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.

Pour off all but 2 tablespoons fat from skillet. Cook onions, chiles, and ½ teaspoon salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer half of onion mixture to slow cooker; reserve remaining mixture in refrigerator.

Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl. When cool enough to handle, discard bones and shred chicken into bite-sized pieces. Stir cilantro, pickled jalapeños, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.