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Dutch Oven Chicken Chili

  • Author: Original Slow Cooker Recipe by Sarah DiGregorio, via NYT Cooking


3 tbsp. Unsalted Butter

1 large Yellow or Red Onion, finely chopped

Kosher salt

10 Garlic Cloves, finely chopped

1 Jalapeño, minced

3(4-ounce) Cans Chopped Green Chiles, hot, mild or a combination

2 tsp. Ground Cumin

2 tsp. Onion Powder

1 tsp. Ddried Oregano

1/2 tsp. Ground Cayenne

2 lbs. Boneless, Skinless Chicken Thighs

4 cups Chicken Broth

2(14-ounce) Cans Great Northern beans, drained and rinsed

1 1/2 cups Frozen Corn

1 cup Finely Chopped Fresh Cilantro (about 1 small bunch), optional

1 Lime, juiced (about 2 tablespoons)

Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving


Start by melting 3 tablespoons of unsalted butter in the Dutch oven. Add the diced onion and sauté until translucent and they gain a little browning. Then add the garlic and diced jalapeño and sauté just until fragrant, about 1 minute. Next, add the three cans of diced chiles, including their juices. Sauté for another minute. Then add the spice mixture. Reduce heat to low.

Generously season the chicken thighs with kosher salt and add them to the Dutch oven. 

Pour in the 4 cups of chicken stock and the two cans of drained and rinsed beans. Stir to submerge the chicken thighs in the broth. 

Increase the heat to medium-high and bring to a boil, then reduce the heat to low and let simmer, covered for about 10-15 minutes. Then remove the lid and continue simmering for another 10 minutes, or until the chicken thighs are cooked through. 

When the chicken thighs are cooked through, transfer them to a cutting board and shred or slice the thighs into bite-size pieces and transfer them back to the pot. Then, add the frozen corn and the chopped cilantro. Stir to combine and continue simmering, uncovered for another 10 minutes or so, until the corn is heated through and the chili has thickened slightly. Stir in the lime juice. And we are ready to serve! 

Ladle into bowls and top with your favorite chili toppings. I went with pickled red onions, sour cream, and few more fresh cilantro leaves. 


To make this a slow cooker recipe, sauté the aromatics in a Dutch oven as stated in the recipe above, then transfer the mixture to the slow cooker, add the chicken, 3 cups of broth (instead of 4), and beans. Slow cook on low for 4-6 hours. Then proceed with the recipe as stated above, adding the corn and cilantro at the end, cover, and continue cooking for another 10 minutes, until warmed through, stir in the lime juice before serving.