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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow Cooker White Chicken Chilli   
    Categories: Poultry, Herbs, Beans, Chilies, Vegetables   
         Yield: 7 Servings   
       
         3 tb Unsalted butter   
         1 lg Onion; fine chopped   
              Salt   
        10 cl Garlic; fine chopped   
              +=OR=+   
         1 tb (heaping) garlic granules   
         1    Jalapeno; seeded, minced   
        12 oz (3 cans) chopped green   
              - chilies   
         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 (2 cans) great Northern   
              - beans; drained, rinsed   
     1 1/2 c  Frozen corn   
         1 c  Fine chopped fresh cilantro;   
              - optional   
         1    Lime; juiced   
              Pickled jalapeno slices,   
              - sliced scallion, cubed   
              - avocado and sour cream,   
              - for serving   
       
     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.   
        
     By Sarah DiGregorio   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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