Slow Cooker White Chicken Chili

I am currently blogging from my upstairs office, rain forcefully slamming into my window as the wind whips the cold precipitation around the courtyard. The tree across the way sways in a most disconcerting way. I am in ONTARIO, people! I truly hope each and every one of you on the East Coast of North America are safe and dry in this terror of a hurricane. I also hope you have power. Because this chili, this is hurricane food.

“What is ‘hurricane food’?” You might ask. Having lived through more than a few hurricanes, growing up in the Ocean State (fun fact: the husband and I met during a hurricane. or really, due to the hurricane. but that’s a story for another day.) I have decided hurricane food just has to be chili. Warm and comforting, like a thick blanket that will keep you warm when the heat is dying and spicy, to bring just a little excitement in dreary times. Ultimate comfort food.

This chili, in particular, would be perfect to help you warm up during the throes of Sandy- that is, of course, if you’re able to use your slow cooker. If not, that’s alright too, it’ll be perfect for the cold aftermath she leaves behind (hopefully with minimal destruction).

Slow Cooker White Chicken Chili
Serves 5-6

I use whole organic cream for the ‘white’ in this recipe, you can also substitute with half organic milk and half mexican blend cheese, or for a dairy-free option, use full-fat coconut milk instead.

1.5 lb boneless, skinless chicken thighs
1 medium red onion
1 green pepper, diced
1 cup corn
2 cloves garlic, minced
1 can white beans
1 can diced green chiles
3 cups chicken broth
2 tsp cumin
1 tsp oregano
1/2 tsp sea salt
1/4 tsp cayenne pepper
1 cup organic cream
Juice of 1/2-1 lime

To serve:
1 avocado, diced
1/4 cup cilantro, chopped
organic mexican-blend shredded cheese (optional)
brown rice or corn tortillas, as a bowl

1. In a slow-cooker, combine chicken thighs, onion, garlic, beans, corn, pepper, chiles, spices and broth. Cook on low 7-8 hours until chicken is cooked and vegetables are soft.

2. Remove chicken thighs from bowl. Shred and set aside.

3. Increase heat to high. Add cream to bowl of slow cooker and stir well. Return chicken to pot.

4. Cook on high 10-15 minutes until cream is warmed. Season with lime juice, as well as any additional sea salt or cayenne pepper you desire.

5. Serve topped with avocado, cilantro, or optional cheese in a tortilla bowl, if you desire.