Description
Want a new spin on your usual chili con carne recipe? Don’t have a lot of time to be in the kitchen? Make our slow cooker white chicken chili.
Ingredients
Scale
- 2 cups chicken stock or broth
- 3 15-ounce cans white beans (cannellini, navy, or great northern), drained and rinsed
- 2 4.5-ounce cans diced green chilis, mild or spicy
- 2 cups sweet white corn, fresh or frozen
- 1 small white onion, diced
- 1 medium jalapeno, chopped
- 4 large cloves garlic, minced
- 2 teaspoons coarse kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon chili powder
- 1/2 teaspoon freshly cracked black peppercorns
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
- 4 ounces full-fat room temperature cream cheese, cubed
- Your choice of toppings and sides, for serving
Instructions
- Place all of the ingredients except the chicken and cream cheese into the slow cooker insert. Stir to combine. Submerge the chicken breasts in the base.
- Cover and cook undisturbed on low heat for 7 hours or on high heat for 4 hours.
- Leave the slow cooker on warm. Remove the chicken breasts from the slow cooker and place them on a large cutting board. Shred the chicken with two forks and set aside.
- Add the cubed cream cheese into the chili base. Whisk until completely melted and combined.
- Use an immersion blender to puree 1/3 of the base for about 30 seconds.
- Transfer the shredded chicken back into the base. Stir to combine.
- Divide the chili among dinner bowls. Serve hot with your preferred garnishes and sides.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: Stew
Keywords: slow, cooker, chicken, chili