A picture of Slow Cooker Creamy White Chicken Chili.

Slow Cooker Creamy White Chicken Chili

kanagawa, Japan

prep 5min cook 8h

prep 5min cook 8h

Slow Cooker Creamy White Chicken Chili

kanagawa, Japan

prep 5min cook 8h

prep 5min cook 8h

Saved

Ingredients

1 lbboneless skinless chicken breasts trimmed of excess fat
1yellow onion diced
2 clovesgarlic minced
24 oz.chicken broth (low sodium)
2 (15 oz)cans great Northern beans drained and rinsed
2 (4 oz)cans diced green chiles (I do one hot, one mild)
1 (15 oz)can whole kernel corn drained
1 tspsalt
1/2 tspblack pepper
1 tspcumin
3/4 tsporegano
1/2 tspchili powder
1/4 tspcayenne pepper
small handful fresh cilantro chopped
4 ozreduced fat cream cheese softened
1/4 cuphalf and half
toppings:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
stripstortilla
shredded Monterey jack or Mexican cheese

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Steps

1

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
3

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4

Remove chicken to large mixing bowl, shred, then return to slow cooker.
5

Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6

Stir well and serve with desired toppings.

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Cooksnaps

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Ree

Ree @roxzan

on November 03, 2016 03:03

kanagawa, Japan

Comments

Keywords

Chili Chilies Jalapeño Yellow Onion Cayenne Corn Chicken Breast Cilantro Cream Cheese Great Northern Bean Pepper Avocado Chicken Cheese Tortilla Garlic

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