This Slow Cooker White Chili with Avocado Cream is comfort food at it’s finest! Post may contain affiliate links.
Slow Cooker White Chili with Avocado Cream
I admit, sometimes I take the extra steps to add some layers of flavor and sometimes I don’t. This was one of those times. The original recipe from Cooking Light called for broiling the onions and the chile peppers. Then peeling, seeding and chopping the peppers and adding them plus a few other ingredients into a food processor to make a paste. Then you go on for multiple steps cooking the chili in a pot. I was going to do this in the slow cooker and I was going to keep it easy.
I prefer to use dried beans, not canned, when possible.
I probably could have done the broiling step with minimal effort, but I just skipped it. The recipe also called for canned beans, I prefer to use dry beans in my chilis so I soaked them overnight in the slow cooker and proceeded from there. The combination of chickpeas and cannellini beans is now a new favorite. Even though in the original recipe they were used basically to thicken up and make the chili creamier, I liked leaving them as beans.
Two other changes were made to the recipe – one intentional and one not. I substituted boneless, skinless chicken thighs for the breasts since I prefer them in soups and stews. I did not mean to omit the one pound of ground pork. I even bought it for the recipe, but then I forgot to defrost it. I imagine that would have brought even more flavors to the table. You’ll also want to serve it in cute red soup bowls!
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Slow Cooker White Chili With Avocado Cream
This Slow Cooker White Chili Chicken with Avocado Cream is so full of flavor!
- 2 cups dried cannellini beans
- 1 cups dried garbanzo beans
- 1 seranno chile
- 1 jalapeño pepper
- 1 onion peeled and halved
- 4 cups unsalted chicken stock
- 1 1/2 teaspoons adobo sauce
- 1 chipotle chile canned in adobo sauce
- 1/2 cup chopped cilantro stems
- 5 1/2 teaspoons olive oil
- 8 garlic cloves minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon ground coriander
- 2 pounds skinless boneless chicken thighs
- 3 cups fresh white corn kernels
- 1 cup half-and-half
- 3/4 cup chopped fresh cilantro divided
- 1 1/2 teaspoons fresh lime juice
- 2 3/8 teaspoons kosher salt divided
- 1 avocado peeled
- 1/3 cup light sour cream
- 3/4 cup diced tomatillo
Place dried beans in slow cooker and add water so that the beans are covered by about 2 inches. Soak overnight.
In the morning add the rest of the ingredients up to and including the chicken thighs. Cook for 8 to 10 hours on low. About thirty minutes before serving stir in the half and half and the corn.
In a small bowl smash the avocado with a fork and add the sour cream and 1 1/2 teaspoons of lemon juice and a sprinkling of salt. Stir to combine.
Using tongs shred the chicken (it should be falling apart anyway). Taste the chili and add salt and pepper to taste. Serve topped with the sour cream and the cilantro.