Tuesday, February 21, 2017

Slow Cooker White Chicken Chili

This is literally a bowl of comfort. With the many topping you can add to personalize this dish, it is great for parties or for sitting down with your family. This white chicken chili is off the charts.


1 lb. boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
24 oz. chicken broth
2 (15 oz.) cans great Northern beans, drained and rinsed
2 (4 oz.) cans diced green chiles
1 (15 oz.) can whole kernel corn, drained
1 tsp. salt
1 tsp. fresh cracked pepper
1 tsp. cumin
1/2 tsp. chili powder
4 oz. reduced fat cream cheese
1/4 c. half and half

Place the chicken breasts on the bottom of the slow cooker. Season with salt, pepper, cumin and chili powder. Top with the diced onion, garlic, beans, green chiles, corn and chicken broth. Stir together. Cover and cook on low for 8 hours.

Remove the chicken to a cutting board and shred. Return to the slow cooker and add the cream cheese and half and half. Stir everything together, cover and cook on high for 15 more minutes. Divide into serving dishes and add your own personal touches such as corn chips, sour cream, avocado, shredded cheese, you name it!

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