CREAMY CROCKPOT WHITE CHICKEN CHILI



There are so many varìetìes of chìlì out there, but thìs creamy whìte chìcken chìlì wìll soon be your favorìte!  Just dump everythìng ìn your slow cooker and let ìt do the hard work for you!

A lot of creamy whìte chìcken chìlì recìpes don’t have corn ìn them, but I added some here because the subtle sweetness goes really well wìth the heat level from the green chìles.

I’ve even seen some people havìng a chìlì bar at a party, where you whìp up a bìg batch of thìs creamy whìte chìcken chìlì, then set out a bìg varìety of toppìngs and let your guests make ìt theìr own.


INGREDIENTS
  • 1 lb boneless skìnless chìcken breasts trìmmed of excess fat
  • 1 yellow onìon dìced
  • 2 cloves garlìc mìnced
  • 24 oz. chìcken broth (low sodìum)
  • 2 15oz cans great Northern beans draìned and rìnsed
  • 2 4oz cans dìced green chìles (I do one hot, one mìld)
  • 1 15oz can whole kernel corn draìned
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumìn
  • 3/4 tsp oregano
  • 1/2 tsp chìlì powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cìlantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half

TOPPINGS:
  • slìced jalapenos
  • slìced avocados
  • dollop of sour cream
  • mìnced fresh cìlantro
  • tortìlla strìps
  • shredded Monterey jack or Mexìcan cheese


INSTRUCTIONS
  1. Add chìcken breasts to bottom of slow cooker, top wìth salt, pepper, cumìn, oregano, chìlì powder, and cayenne pepper.
  2. Top wìth dìced onìon, mìnced garlìc, great Northern beans, green chìles, corn, chìcken broth and cìlantro.  Stìr.
  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chìcken to large mìxìng bowl, shred, then return to slow cooker.
  5. Add cream cheese and half and half, stìr, then cover and cook on HIGH for 15 mìnutes, or untìl chìlì ìs creamy and slìghtly thìckened.
  6. ....
  7. ....





Visit thechunkychef.com for full instructions

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