Friends, this stuff will change your life. Not as much as the crockpot you will cook this likely already has but it will change your life. Yes, it’s that good. There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite. Easy prep. No tomatoes so perfect if you have a picky eater in your house or you’re allergic. Easy to make mild or spicy. The best part? You dump everything in your slow cooker and let it do the hard work for you while you live your life. Ideal for a busy weeknight or a lazy Saturday.
- 2-3 chicken breasts
- 1/2 sweet onion, finely diced
- 2 cloves garlic, minced
- 24 oz. chicken broth (low sodium, please)
- 2 15oz cans great Northern beans drained and rinsed
- 2 4oz cans diced green chiles (I like one hot, one mild)
- 1 15oz can whole kernel corn drained
- a pinch of sea salt
- a big pinch of black pepper
- a pinch of oregano
- 1/4 tsp cayenne pepper
- 4 oz reduced fat cream cheese, softened
- 1/4 cup half and half
Super simple instructions:
Add chicken breasts to slow cooker. Top with salt, pepper, oregano, and cayenne pepper.
Throw in diced onion, minced garlic, great Northern beans, green chiles, corn, and chicken broth. Stir.
Cover and cook on LOW for 7 hours or on HIGH for 3-4 hours.
Remove chicken to shred, then return to slow cooker.
Add cream cheese and half and half. Stir. Cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Give it one last stir then dish it out! Go crazy with the toppings and ENJOY.
- sliced jalapenos
- sliced avocados
- Sriracha (Tay’s fave)
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey jack or Mexican cheese