Crockpot White Chicken Chili

We had this chili at Papa and Nana night after the kids carved their pumpkins. It turned out better than I thought.

Crock-pot White Chicken Chili

1 lb boneless skinless chicken breasts
1 yellow onion diced
2 cloves garlic minced
1 can chicken broth [12 oz]
1 can cream of chicken [12 oz]
2 cans great northern beans drained and rinsed [15 oz]
2 cans diced green chiles [4 oz]
4 chopped roasted chiles (Spicier - Optional)
1 can whole kernel corn drained [15 oz]
1 tsp salt
1/2 tsp black pepper (Spicier - 1 tsp)
1 tsp cumin (Spicier - 1 1/2 tsp)
3/4 tsp oregano
1/2 tsp chili powder (Spicier - 1 tsp)
1/4 tsp cayenne pepper (Spicier - 1/2 tsp)
small handful fresh cilantro chopped
8 oz reduced fat cream cheese softened
1/4 cup half and half

TOPPINGS (Suggested)
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
chopped green onions
tortilla strips - These are hard to find.
shredded three cheese mix

1 |   Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2 |   Top with diced onion, minced garlic, great northern beans, green chilis, corn, chicken broth, cream of chicken, and cilantro.  Stir.
3 |   Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4 |   Remove chicken to large mixing bowl, shred, then return to slow cooker.
5 |   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.
6 |   Stir well and serve with desired toppings.

For our large family I doubled the recipe and had a crockpot with spicier quantities. 


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