MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker White Chicken Chilli
 Categories: Poultry, Herbs, Beans, Chilies, Vegetables
      Yield: 6 Servings
 
      3 tb Unsalted butter
      1 lg Onion; fine chopped
           Salt
     10 cl Garlic; fine chopped -OR-
      1 tb Garlic granules; heaping
      1    Jalapeno; seeded, minced
     12 oz Chopped green chilies
           - (3 cans)
      2 ts Ground cumin; more to taste
      2 ts Onion powder
      1 ts Dried oregano
    1/2 ts Ground cayenne; more to taste
      2 lb Boned, skinned chicken
           - thighs
      3 c  Chicken stock
     28 oz Great Northern beans
           - (2 cans); drained, rinsed
  1 1/2 c  Frozen corn
      1 c  Fresh cilantro; fine chopped
           - (optional)
      1    Lime; juice of
           Garnish:
           Pickled jalapeno slices
           Scallion; sliced
           Avocado; cubed
           Sour cream
 
  In a large Dutch oven, melt the butter over medium heat.
  Add the onion, season with salt and cook, stirring
  occasionally, until the onion is softened & translucent,
  about 8 minutes. Add the garlic and jalapeno and cook
  until fragrant, about 1 minute. Add the chopped green
  chilies, cumin, onion powder, oregano and cayenne and
  stir until fragrant, 1 to 2 minutes.
  
  Transfer the mixture into a 5 to 8 quart slow cooker.
  Generously season the chicken thighs with salt and add
  them to the pot. Stir in 3 cups chicken stock and the
  beans. Cover and cook on low until chicken is tender,
  4 to 6 hours.
  
  Shred the chicken using two forks. (You can do this
  directly in the pot, or remove the chicken to a bowl,
  shred it, then return it to the pot.) Stir in the frozen
  corn, cover and cook until warmed through, about 10
  minutes. Stir in the cilantro, if using, and lime juice.
  Season to taste with salt.
  
  Serve in bowls and pass the toppings at the table.
  
  UDD NOTE: I used garlic granules instead of chopped
  garlic cloves. I may increase the amount next go.
  
  Recipe by Sarah DiGregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
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