Active Time

　　15 minutes

　　Total Time

　　4 hours, 15 minutes

　　For easy, hands-off dinner prep, throw the ingredients for this hearty chili into your slow cooker, or create a freezer packet that's slow cooker–ready any time you please.

　　

Ingredients

6 servings

　　2 pounds boneless, skinless chicken thighs

　　1 1/2 large onions, finely chopped

　　1 medium jalapeño, seeded, finely chopped

　　4 garlic cloves, finely chopped

　　2 (4-ounce) cans diced green chiles, preferably "fire-roasted"

　　2 teaspoons ground cumin

　　1 teaspoon ground coriander

　　3 teaspoons kosher salt, plus more

　　1/2 teaspoon freshly ground pepper, preferably white, plus more

　　6 cups homemade chicken stock or low-sodium chicken broth

　　1 1/2 cups frozen corn, preferably "fire-roasted"

　　3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed

　　Sour cream, cilantro, lime wedges, and cornbread (for serving)

　　

Special Equipment

A 6-quart (or larger) slow cooker; a resealable gallon-size freezer bag; a resealable quart-size freezer bag (if freezing)

　　

Step 1

If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.

　　

Step 2

If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.

　　

Step 3

Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.

　　

Step 4

To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.

　　

Step 5

Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.

　　

Do Ahead

Step 6

Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.