Creamy Slow Cooker White Chicken Chili
| Servings | Prep Time |
| 8-10People | 10Minutes |
| Cook Time |
| 8Hours |
|
|
Ingredients
- 1lb Boneless Skinless Chicken Breasts
- 1 Yellow OnionDiced
- 2 Garlic ClovesMinced
- 24 Ounces Chicken Broth
- 2 15Ounce Cans Great Northern BeansDrained & Rinsed
- 2 4Ounce Cans Diced Green Chilis(we did on hot and one mild)
- 15Ounce Can Whole Kernel Corn
- 1Tsp Salt
- 1/2Tsp. Black Pepper
- 1Tsp Cumin
- 3/4Tsp Oregano
- 1/2Tsp Chili Powder
- 1/4Tsp Cayenne Pepper
- Small Handful CilantroChopped
- 4Ounce Cream Cheese
- 1/4C Half & Half
Instructions
- 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.
Recipe Notes
Original recipe from The Chunky Chef
