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     Title: Slow Cooker White Chicken Chilli
Categories: Poultry, Herbs, Beans, Chilies, Vegetables
     Yield: 6 Servings

     3 tb Unsalted butter
     1 lg Onion; fine chopped
          Salt
    10 cl Garlic; fine chopped -OR-
     1 tb Garlic granules; heaping
     1    Jalapeno; seeded, minced
    12 oz Chopped green chilies
          - (3 cans)
     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 Great Northern beans
          - (2 cans); drained, rinsed
 1 1/2 c  Frozen corn
     1 c  Fresh cilantro; fine chopped
          - (optional)
     1    Lime; juice of
          Garnish:
          Pickled jalapeno slices
          Scallion; sliced
          Avocado; cubed
          Sour cream

 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.

 Recipe by Sarah DiGregorio

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

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