Blue Cross Blue Shield of Mississippi

Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

Yields: 4 servings       Prep: 25 min



  1. Process 1 can of beans in a mini food processor until smooth. Place bean puree, remaining 2 cans of beans, hominy and next 8 ingredients (through oregano) in a 6-quart electric slow cooker. Reserve 1 Tablespoon green chiles. Add remaining green chiles to cooker. Top with chicken thighs. Cover and cook on low 8 hours.

  2. Place chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep warm.

  3. Process reserved 1 Tablespoon of green chiles, yogurt and 2 Tablespoons cilantro in a mini food processor until smooth.

  4. Place 1 1/2 cups of chili in each of 8 bowls; top evenly with yogurt mixture, remaining cilantro, cheese, green onions and jalapeƱo. Serve with lime wedges.