Thursday, September 10, 2015


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The inspiration came from a combination of a previous recipe of mine, and this recipe from The Cookie Rookie.  Her website is amazing!  Originally I had planned to make this a stovetop soup, but I had this brand new slow cooker from my brother (birthday present), so I figured I’d convert it!

A lot of creamy white chicken chili recipes don’t have corn in them, but I added some here because the subtle sweetness goes really well with the heat level from the green chiles.

  •  Prep Time 5 minutes
  •  Cook Time 8 hours
  •  Total Time 8 hours 5 minutes
  •  Servings 6 servings
  •  Calories 441 kcal
  •  Author The Chunky Chef

* 1 lb boneless skinless chicken breasts trimmed of excess fat
* 1 yellow onion diced
* 1/2 tsp black pepper
* 1 tsp cumin
* 2 15oz cans great Northern beans drained and rinsed
* 2 4oz cans diced green chiles (I do one hot, one mild)
* 2 cloves garlic minced
* 24 oz. chicken broth (low sodium)
* 1 15oz can whole kernel corn drained
* 1 tsp salt
* 1/4 tsp cayenne pepper
* small handful fresh cilantro chopped
* 3/4 tsp oregano
* 1/2 tsp chili powder
* 4 oz reduced fat cream cheese softened
* 1/4 cup half and half

  • sliced jalapenos
  • sliced avocadosminced fresh cilantro
  • dollop of sour cream
  • tortilla strips
  • shredded Monterey jack or Mexican cheese

  1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
  5. 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.
  6. Stir well and serve with desired toppings.

Recipe inspired from The Cookie Rookie
SLOW COOKER CREAMY WHITE CHICKEN CHILI Rating: 4.5 Diposkan Oleh: Arist House