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
Ingredients
Servings Calories Author
Ingredients
5 minutes8 hours8 hours 5 minutes
12 servings
The Chunky Chef was was inspiration I changed it bc who follows a recipe?
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
TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese
Instructions
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
TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese
Instructions
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, 1 can corn, 1 can hominy, chicken broth(water) and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker.
- 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.
- 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.
- Stir well and serve with desired toppings.
Recipe Notes
1. Recipe inspired from The Cookie Rookie
1. Recipe inspired from The Cookie Rookie