Slowcooker “white” Chicken Chili

* 2 pounds chicken thighs (can be boneless/skinless)
* 3 Cups chicken broth
* 3 tablespoons olive oil (or butter)
* 1 large yellow onion, chopped
* 10 garlic cloves, finely chopped
* 1/2 jalapeño, minced (or use more if you like it spicy)
* 3 (4-ounce) cans chopped green chiles
* 2 teaspoons ground cumin
* 2 teaspoons onion powder
* 1 teaspoon dried oregano
* ½ teaspoon ground cayenne
* 2 (14-ounce) cans great Northern beans, drained and rinsed
* 1½ cups frozen corn
* chopped fresh cilantro for serving
* 1 lime for juice at serving

In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.

Transfer the mixture to a 5- to 8-quart slow cooker. Add the chicken thighs to the pot. Stir in 3 cups of chicken broth and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.

If chicken thighs are whole: remove them, take off the skin, shred meat from the bones, and return to the pot.

If thighs are skinless/boneless: shred them in the pot.

Add the frozen corn to the pot, stir, add the lid, and wait 10 minutes or until warm.

Serve with fresh cilantro and lime juice, and add salt to taste.

(Adapted from NY Times [recipe](https://cooking.nytimes.com/recipes/1019905-slow-cooker-white-chicken-chili?unlocked_article_code=3r7cuy-s5ike7gRt7uLtD_UFxvXWahJS6k5F6pANIgMI6o289HrcZKN8QZKADetBWL5GC_JyCrf9hpHJf0Wn_WHh9X0kJu2JyWZvyzxAjU0J8wF_8rK2d_U83jaMKevliiairLsfmpOAAvX7adc8_dM9ae-lJbdxHhxbwo0WlDIINoagsgubcPxAr8-d0Tu0rJJiU4o6PdScuvP7E8wBEsZHHKcPwq414oo3LGdthxWw4CaxLzs4Bp-xxh8yTtHXmZoUMaJKzhhbfGpcWCo1RYnPyxA30gxNOlSAJ5CjrYeCOe9CsFwkBYV7NmWExgx9XDl3xwq4vdbdurPg1fjWXFN5qBEM&smid=share-url).)

by RexJoey1999