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spring hill ranch's white chicken chili -crock pot

WileyP avatar
Recipe by
Wiley P
@WileyP
Sierra Vista, AZ

We've made a number of chicken chilies in the past. Most of them were pretty darn good, but I wanted something that stood out. This one does the job! As written, there is very little spicy "heat" in this chili, but plenty of great chile flavor. To add heat, leave the jalapeño seed in and maybe ad 1 or 2 more of them. If you can't find good poblano chiles, you can substitute, say, 5 or 6 ancho chiles, seeded and snipped into tiny pieces. (After all, the ancho is simply a poblano that's been allowed to ripen and then dried!)

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yield 6 -8
prep time 1 Hr
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For spring hill ranch's white chicken chili -crock pot

  • FOR THE CHICKEN:
  • 3-to-4 lb
    skinless, boneless chicken pieces
  • FOR THE SPICE DUMP (MIX IN A SMALL BOWL):
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
    ground coriander
  • 2 tsp
    crushed dried mexican oregano
  • 1 tsp
    smoked paprika
  • 1/2 tsp
    crushed red pepper flakes
  • 1 tsp
    kosher salt (or 1/2 teaspoon table salt)
  • 1 tsp
    coarse ground black pepper
  • THE CHILES:
  • 4
    new mexico green chiles, roasted, peeled and finely chopped (or 2 4-ounce cans diced green chiles)
  • 3
    poblano chiles, stemmed, seeded and finely chopped
  • 2
    jalapeño chiles, stemmed, seeded and diced
  • FOR THE REST:
  • 3 medium clove
    garlic, minced
  • 2 c
    chicken stock or broth
  • 1/2 c
    heavy cream
  • 1 10-ounce bag
    frozen corn, thawed
  • FOR SERVING:
  • sour cream
  • grated monterey jack cheese
  • chopped cilantro
  • chopped avocado
  • lime wedges

How To Make spring hill ranch's white chicken chili -crock pot

  • 1
    Put the chicken pieces into a 6- to 8-quart slow cooker. Sprinkle the spice dump over the chicken. Now add the green chiles, poblano chiles, jalapeño chiles, garlic and chicken stock and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 4 to 5 hours.
  • 2
    Remove the chicken to a medium bowl and shred it with a pair of forks.
  • 3
    In a small bowl, whisk the heavy cream and masa harina until it is smooth. (In lieu of masa harina, you can use corn meal, flour or corn starch.) Pour the mixture into the slow cooker and stir it to combine.
  • 4
    Add the corn and return the chicken to the pot. Cover it and cook it on the high setting, stirring often, until the chili has thickened and the corn warmed through, about 30 minutes. Serve in bowls, topped with sour cream, grated cheese, chopped cilantro, sliced avocado and a lime wedge.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Spring Hill Ranch's White Chicken Chili -Crock Pot:

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