Saturday, March 28, 2020

Crockpot White Chicken Chili


I definitely have a love for Slow Cooker meals. I mean, who doesn't!?

For ONE, they're easy! (and boy can I use easy.) And TWO, life is way too busy.

I have definitely been keeping the Slow Cooker on hand these past couple of weeks, with being at home and truly wanting meals to be an ease, this has been the way to go.

It's still hasn't been the warmest weather here in Wisconsin and with being at home I was really looking for something warm and cozy to eat.
 This definitely hit the spot!

It's the perfect easy meal for us adults and it was even perfect for my toddler. WIN!
I seriously love that this is a meal I can make in all seasons and not just in that classic fall soup season. It's a favorite year round!




I originally found this recipe on The Chunky Chef and she even gives a version on how you can make it in a pressure cooker, too! SCORE ( I love me some pressure cooker meals, like I said, anything that makes meal time a little easier.)

I used the original recipe and made a couple small adjustments myself, and have absolutely been obsessed since!

Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 32 oz. low sodium (I use organic) chicken broth or stock
  • 2 (15oz) cans great Northern beans, drained and rinsed
  • 2 (4oz) cans diced green chilis (I did both mild, but you can do one hot and one mild)
  • 1 (15oz) can whole kernel sweet corn, drained
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp chili powder
  • 1 packet dry ranch dressing mix
  • 1/2 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 6 oz reduced fat cream cheese, softened
  • 1/2 cup half and half



Toppings:

  • Sour Cream
  • Sliced Avocados
  • Minced Fresh Cilantro
  • Tortilla Strips
  • Sliced Lime
  • Shredded Monterrey Jack or Mexican Cheese




Directions:

  • Place chicken breasts at the bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, ranch dressing packet, and cayenne pepper.
  • Top with diced onion, minced garlic, great Northern beans, green chilis, corn, chicken broth and cilantro.  Stir.
  • Cover and cook on LOW for 8 hours or High for 3-4 hours.
  • Remove chicken to large mixing bowl or plate and shred. After it's shredded return it to the 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. 
  • Stir well and serve with desired toppings. YUM!
This Recipe does freeze well so I love to freeze any leftovers. Just thaw in the refrigerator overnight and reheat in microwave or Slow Cooker on HIGH.

The White Chicken Chili will keep in the refrigerator in an airtight container for about 4-5 days. 


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