Crock Pot White Chicken Chili

My friend Abby gave me this recipe that she made on our girls weekend.

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I love getting recipes from Abby because she is a dietician. She is awesome, so click here for her website.

I had to adjust her recipe to fit my crock pot, so I’d say this feeds 4-6 people

  • 1 yellow onion
  • 2 cloves garlic
  • 24-32 oz low-sodium chicken broth
  • 1 can green chiles
  • 1tsp cumin
  • 1tsp oregano
  • 1/2tsp chili powder
  • 1/4tsp cayenne pepper
  • S&P to taste
  • 1/4c skim or 1% milk
  • 1 can low-sodium great northern beans
  • 1 cans no salt added corn kernels
  • 4oz reduced-fat cream cheese
  • 2 chicken breast (or breast meat off of a rotisserie chicken if not using slow cooker)
  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 chiles, corn, chicken broth 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 milk, 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.

I’m embarrased by this picture, but it was an after thought.

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Here is her original recipe for 10-12

Ingredients
2 yellow onions
4 cloves garlic
48oz low-sodium chicken broth
2 cans green chiles
2tsp cumin
1.5tsp oregano
1tsp chili powder
1/2tsp cayenne pepper
S&P to taste
1/2c skim or 1% milk
3 cans low-sodium great northern beans
2 cans no salt added corn kernels
8oz reduced-fat cream cheese
2 chicken breast (or breast meat off of a rotisserie chicken if not using slow cooker)
  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 chiles, corn, chicken broth 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 milk, 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.

*If making on stove top, just shred rotisserie chicken breasts and add when you add cream cheese and milk
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