spring hill ranch's white chicken chili -crock pot

Name: Spring Hill Ranch's White Chicken Chili -Crock Pot
Prep time: 1 h
Cook time: 5 h
Yield: 6
Cuisine: Southwestern
Ingredients: ## FOR THE CHICKEN:; 3-to-4 pound(s) skinless, boneless chicken pieces; ## FOR THE SPICE DUMP (MIX IN A SMALL BOWL):; 1 tablespoon(s) ground cumin; 1 tablespoon(s) ground coriander; 2 teaspoon(s) crushed dried mexican oregano; 1 teaspoon(s) smoked paprika; 1/2 teaspoon(s) crushed red pepper flakes; 1 teaspoon(s) kosher salt (or 1/2 teaspoon table salt); 1 teaspoon(s) 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(s) garlic, minced; 2 cup(s) chicken stock or broth; 1/2 cup(s) heavy cream; 1 10-ounce bag(s) frozen corn, thawed; ## FOR SERVING:; sour cream; grated monterey jack cheese; chopped cilantro; chopped avocado; lime wedges

29 Pinches 1 Photo

Wiley P

Sierra Vista, AZ

Updated on Sep 28, 2023

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!)

Rate

prep time 1 Hr

cook time 5 Hr

method Slow Cooker Crock Pot

yield 6-8 serving(s)

Ingredients

FOR THE CHICKEN:
3-to-4 pounds skinless, boneless chicken pieces
FOR THE SPICE DUMP (MIX IN A SMALL BOWL):
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons crushed dried mexican oregano
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1 teaspoon 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 cloves garlic, minced
2 cups chicken stock or broth
1/2 cup heavy cream
1 10-ounce bags 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

Step 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.

Step 2

Remove the chicken to a medium bowl and shred it with a pair of forks.
Step 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.
Step 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.
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