Creamy Crockpot White Chicken Chili
8 hrs 15 min (or 3 hrs 45 min on HIGH)6 servings
A slow-cooker white chili with shredded chicken, beans, corn, and green chiles finished with cream cheese for richness.
| prepTrim excess fat from chicken breasts | ||||||
| 450 g boneless skinless chicken breasts (trimmed of excess fat) | Layer chicken, spices, vegetables & broth | Cook LOW 8 hrs (or HIGH 3–4 hrs) | Shred chicken, return to slow cooker | Stir in cream cheese & half and half | Cook HIGH 15 min until creamy | Serve with toppings |
| 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 | ||||||
| 1 yellow onion (diced) | ||||||
| 2 cloves garlic (minced) | ||||||
| 2 425 g cans great Northern beans (drained and rinsed) | ||||||
| 2 115 g cans diced green chiles (I do one hot, one mild) | ||||||
| 1 425 g can whole kernel corn (drained) | ||||||
| 710 ml chicken broth (low sodium) | ||||||
| small handful fresh cilantro (chopped) | ||||||
| 115 g reduced fat cream cheese (softened) | ||||||
| 60 ml half and half | ||||||
| sliced jalapenos | ||||||
| sliced avocados | ||||||
| dollop of sour cream | ||||||
| minced fresh cilantro | ||||||
| tortilla strips | ||||||
| shredded Monterey jack or Mexican cheese | ||||||
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