Crockpot White Chicken Chili

This delicious Crockpot White fowl Chili is a creamy change of tempo out of your normal chili. The luscious and creamy taste made proper for your crockpot is perfect for a cold nighttime!

I make a big batch of this in my 6-Quart Crockpot that I clearly love! mockingly enough, I’m sitting right here in past due-July penning this because my husband asked it for dinner the day past, so I idea it'd be the right time to percentage it with you as well! sure, it’s pretty darn warm in Ohio proper now, however the aircon permits us to enjoy some of these food within the summer season as nicely!

You could simply select your additionals flavors for this chili through adding topping of your preference. some first-rate thoughts are tortilla strips, avacado, jalapenos, cilantro, sour cream, cheese, and many others.

INGREDIENTS:

• 1 1/2 pounds chicken breast, boneless & skinless about 3 breasts
• 1 medium yellow onion chopped
• 3 cloves garlic pressed or chopped
• 4 cups chicken broth or 1 32 oz. container
• 2 cans Great Northern Beans rinsed and drained
• 2 cans chopped green chilis
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 8 ounces cream cheese cut into cubes
• 1/4 cup half & half

INSTRUCTIONS:

1. Season your chicken breasts with salt & pepper, then add to the bottom of your crockpot or slow cooker. Over top of the chicken breasts add the onion, garlic, cumin, oregano, chili powder, Great Northern beans, and green chilis. Pour in the chicken broth and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours.
2. Remove the chicken breasts from the crockpot or slow cooker when they're fully cooked and set aside on a plate to cool. Once cooled shred the chicken then return to crockpot.
3. Add cream cheese and half & half then stir to combine until the cream cheese has melted. Put the lid back on the crockpot and allow to cook another 15-20 minutes until slightly thickened.
4. Stir then serve with your favorite toppings.

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