Creamy Crockpot White Chicken Chili
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth (low sodium)
- 2 15oz cans great Northern beans drained and rinsed
- 2 4oz cans diced green chiles (I do one hot one mild)
- 1 15oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
- sliced jalapenos
- sliced avocados
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey jack or Mexican cheese
- Add chicken breasts to bottom of slow cooker top with salt pepper cumin oregano chili powder and cayenne pepper.
- Top with diced onion minced garlic great Northern beans green chiles corn chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl shred then return to slow cooker.
- 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.
- Stir well and serve with desired toppings.
Base Recipe adapted from site