Slow Cooker White Chicken Chili
Ingredients
- 4 slices bacon, chopped into 1/2-inch pieces
- 1 jalapeño pepper, finely diced
- 1 medium yellow onion, diced
- 4 cloves garlic, smashed or roughly chopped
- Sea salt and ground black pepper
- 10 ounces button mushrooms, stemmed and quartered
- 1 medium carrot, finely diced
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 to 3 cups chicken broth, homemade or store-bought, divided
- 2 teaspoons arrowroot or tapioca starch (optional; see Tip)
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 cups chopped zucchini (1/3-inch cubes, 2 to 3 medium zucchini)
Garnish
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup sliced green onions
- 1 medium avocado, sliced
For serving
- 1 lime, cut into wedges
Preparation
Cook the bacon in a skillet over medium heat, stirring occasionally, until the fat has rendered, 6 to 8 minutes.
Add the jalapeño, onion, and garlic, season generously with salt and pepper, and cook for 1 to 2 minutes.
Transfer the bacon and vegetables, along with the rendered fat, to a slow cooker and add all of the remaining ingredients except for the garnishes and zucchini.
Cook on low for 3 to 4 hours.
Add the zucchini.
Remove the chicken and shred it with two forks.
Mix the shredded chicken back into the chili.
Garnish with cilantro, green onions, and sliced avocado before serving.
Serve with lime wedges.
