Crockpot White Chicken Chili
, 8 h 30 min
A creamy slow-cooker chili with shredded chicken, white beans, corn, and melted cheese.
| prepDice onion and mince garlic | |||||
| 450 g chicken breast | Add chicken, onion, garlic, broth, soups, beans, chilis & corn | Season with salt, pepper, garlic powder, chili powder, cayenne & cumin; stir | Cover, cook on low 7 hrs 30 min | Remove chicken, shred, return with cream cheese, heavy cream & cheddar | Stir, cook on low 30 min until melted & combined |
| 1 small onion (white or yellow), diced | |||||
| 4 cloves garlic, minced | |||||
| 480 ml chicken broth | |||||
| 2 (300 g) cans cream of chicken soup | |||||
| 425 g can white beans, drained and rinsed | |||||
| 115 g can diced green chilis | |||||
| 425 g can whole kernel corn | |||||
| Salt to taste | |||||
| Pepper to taste | |||||
| 1 tsp garlic powder | |||||
| 1 tsp chili powder | |||||
| 1 tsp cayenne pepper | |||||
| 1 tsp cumin | |||||
| 225 g cream cheese, softened | |||||
| 120 ml heavy cream | |||||
| 115 g white cheddar cheese, hand shredded | |||||
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