Creamy Crockpot White Chicken Chili

• servings: 6 servings
• active time: 5 minutes
• total time: 8 hours 5 minutes

Ingredients

2 lb boneless skinless chicken breasts (trimmed of excess fat)

1 yellow onion (diced)

2 cloves garlic (minced)

32 oz. chicken broth ((low sodium))

2 15oz cans great Northern beans (drained and rinsed)

2 4oz cans diced green chiles ((mild))

2 12oz can whole nibblet kernel corn (drained)

1 tsp salt

1/2 tsp black pepper

**1 tsp cumin

**3/4 tsp oregano

**1/2 tsp chili powder

**1/4 tsp cayenne pepper

small handful fresh cilantro (chopped)

6 oz reduced fat cream cheese (softened)

1/4 cup half and half

** Substituted out for 4 tsp. Penzey's Bold Taco seasoning at time of slow cook. Near end of cooking after adding dairy added more Bold Taco, with a dash of Cayanne and a dash of chipotle while letting that all cook another 15-30 mins. Excellent change!**

Directions

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, corn, chicken broth 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.

If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.

Stir well and serve with desired toppings.

Nutrition

• Calories: 155 kcal
• Total Fat: 6 g
• Saturated Fat: 2 g
• Cholesterol: 62 mg
• Sodium: 988 mg
• Total Carbohydrate: 5 g
• Total Sugars: 1 g
• Protein: 18 g