As we say “hello” to cooler temperatures that means it’s time to pull out your ole’ faithful friend…the slow cooker. Any opportunity to toss a bunch of ingredients together, walk away and then come back five hours later to a fully prepped dinner is a win in our book!
This recipe is the perfect transition from summer to fall. It’s not quite as hearty as a traditional chili, but still gives you that “warm from the inside” feeling. It’s creamy with just a little kick and reheats like a dream. We love to jazz things up around here, so we suggest topping with shredded cheese, sour cream, tortilla chips, green onion, and/or a fresh squeeze of lime.
White Chicken Chili
1 1/2 lb uncooked boneless skinless chicken breasts
1 can (15 oz.) white or great northern beans
2 cans (11 oz. each) canned corn with peppers
1 can (10 oz.) diced tomatoes with green chilies
1 can (4.5 oz.) green chiles
1 carton (32 oz.) chicken broth
2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
8 oz cream cheese
Place chicken breasts in slow cooker.
Rinse and drain beans, add to slow cooker.
Add all other ingredients except cream cheese and optional garnish ingredients. DO NOT drain corn or chilies.
Simmer in slow cooker for 5 hours on low, or 3 hours on high.
One hour before serving remove chicken breasts and shred with a fork, return to slow cooker.
Microwave cream cheese for 60 seconds to melt. Add to slow cooker and stir well.
Serve hot with your favorite garnishes (or all the garnishes. You do you!)
Recipe sourced from: tablespoon.com