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Crockpot Green Chile Chicken Chili
Andre Lewis

Crockpot Green Chile Chicken Chili

Green chile and chicken stay clean and bright when tomato isn't invited. Raw thighs cook safely in the covered crockpot from start to finish, then get shredded only after they hit temperature. Potatoes make the broth substantial without turning it creamy.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 16 oz roasted peeled green chiles chopped
  • 1 1/2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 2 tbsp masa harina
  • 2 tbsp warm water
  • 1 tbsp fresh lime juice

Method
 

  1. Place the chicken, salt, onion, garlic, cumin, green chiles, potatoes and broth in a 6-quart crockpot.
  2. Cover immediately and cook on low for 6 to 6 1/2 hours without a delayed start, until the chicken reaches 165°F and the potatoes are tender.
  3. Transfer the chicken to a clean plate, shred it, and return it to the crockpot.
  4. Whisk the masa harina with the warm water, stir it into the chili, and cook covered on high for 15 minutes.
  5. Stir in the lime juice and let the chili stand uncovered for 10 minutes.