Creamy Crock Pot White Chicken Chili
6 hrs 10 min (mostly hands-off)Serves 6
A creamy slow-cooker chili with shredded chicken, white beans, corn, and green chiles, finished with cream cheese and lime.
| prepChop onion | ||||
| prepMince garlic cloves | ||||
| prepRinse and drain cannellini beans | ||||
| prepChop cilantro | ||||
| 680 g chicken breast | Layer in slow cooker & cook low 6–8 hrs | Remove chicken, shred, return to pot | Stir in cream cheese & half-and-half until dissolved | Stir in Sriracha & cilantro, set to warm |
| 2 tsp cumin | ||||
| 2 tsp chili powder | ||||
| 3/4 tsp oregano | ||||
| 1/2 tsp sea salt | ||||
| 1/2 tsp cracked pepper | ||||
| 480 ml corn | ||||
| 1 medium onion, chopped | ||||
| 1 115 g can diced green chiles | ||||
| 2 cans cannellini beans, rinsed and drained | ||||
| 3–4 garlic cloves, minced | ||||
| 480 ml chicken broth | ||||
| Juice of 1 lime | ||||
| 115 g cream cheese | ||||
| 60 ml half and half | ||||
| 1–2 tsp Sriracha | ||||
| 15 g chopped cilantro | ||||
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