Wednesday, March 8, 2017

Slow Cooker Creamy White Chicken Chili

Slow Cooker Creamy White Chicken Chili
This is a super easy White Chili that can be adjusted for your family's heat level. 
Super yummy and just the right amount of heat to keep you warm on a cold winter night. 
Prep Time Cook Time Total Time
Servings Calories Author
minuteshourshours minutes
12 servings
The Chunky Chef was was inspiration I changed it bc who follows a recipe?
2 lb boneless skinless chicken breasts (came to 2 lg breast)
 1 lg yellow onion diced save 1/4 cup to sauté with jalapeño at end.
3 cloves garlic minced
30 oz. chicken broth (low sodium) I just used water

2 15oz cans great Northern beans drained and rinsed 
2 4oz cans diced green chiles (I do one hot, one mild) change to adjust heat 
2 15oz cans whole kernel white corn drained
2 15oz cans hominy
2 tsp salt
1tsp black pepper
2 tsp cumin
1 1/2 tsp oregano
1 tsp chili powder
1/2 tsp cayenne pepper cut this in half if you want it less spicy
small handful fresh cilantro chopped
8 oz cream cheese softened
1/2 cup heavy cream

1/4 jalapeño diced
sliced jalapenos

sliced avocados
dollop of sour cream
minced fresh cilantro
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, 1 can corn, 1 can hominy,  chicken broth(water) 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. Sauté jalapeño, onion in pan with olive oil. Once it has got some color add drained corn and hominy and cook til heated. Mix this in before serving.
  7. Stir well and serve with desired toppings.
Recipe Notes
1. Recipe inspired from The Cookie Rookie

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