CREAMY CROCKPOT WHITE CHICKEN CHILI

ÍNGREDÍENTS

  • 1 lb boneless skínless chícken breasts trímmed of excess fat
  • 1 yellow oníon díced
  • 2 cloves garlíc mínced
  • 24 oz. chícken broth (low sodíum)
  • 2 15oz cans great Northern beans draíned and rínsed
  • 2 4oz cans díced green chíles (Í do one hot, one míld)
  • 1 15oz can whole kernel corn draíned
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumín
  • 3/4 tsp oregano
  • 1/2 tsp chílí powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cílantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half

TOPPÍNGS:

  • slíced jalapenos
  • slíced avocados
  • dollop of sour cream
  • mínced fresh cílantro
  • tortílla stríps
  • shredded Monterey jack or Mexícan cheese

ÍNSTRUCTÍONS

  1. Stír well and serve wíth desíred toppíngs.Add chícken breasts to bottom of slow cooker, top wíth salt, pepper, cumín, oregano, chílí powder, and cayenne pepper.
  2. Top wíth díced oníon, mínced garlíc, great Northern beans, green chíles, corn, chícken broth and cílantro.  Stír.
  3. Cover and cook on LOW for 8 hours or on HÍGH for 3-4 hours.
  4. Remove chícken to large míxíng bowl, shred, then return to slow cooker.
  5. Add cream cheese and half and half, stír, then cover and cook on HÍGH for 15 mínutes, or untíl chílí ís creamy and slíghtly thíckened.

This article and recipe adapted from this site