I realize with Chicago hovering around the high 80’s lately it’s not exactly chili season. But the Fall colors everywhere seem to suggest otherwise so let’s just go with it, shall we?
Keeping it on the lighter(ish) side, this slow cooker white chicken chili took all of five minutes to through together during the day. I had a bowl in between football drop offs and pick ups and it was SO GOOD that I wasn’t even bothered that it was still 81 outside. Totally hit the spot.
The shredded chicken is all nestled in with corn, northern beans, cilantro, garlic, onion and of course all the go to spices. Come topping time I went with jalapenos, cheese, avocado, and a little more fresh cilantro. Delicious.
Try it out this week, or next if you need it to cool down a bit. Enjoy this Indian Summer friends!
SLOW COOKER WHITE CHICKEN CHILI
Recipe from ALFS
1.5 LBS chicken breast
salt & pepper
1 tsp oregano
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
2 cans Northern beans, drained and rinsed
1 15oz can corn
2 4oz can green chilis
freshly chopped cilantro
24 ounces chicken stock
4 oz reduced fat cream cheese
1/4 cup half and half
Toppings: cheese, jalapenos, avocado, tortilla chips, salsa, fresh cilantro, etc
Place chicken in bottom of slow cooker. Top with all spices and then remaining ingredients, aside from cream cheese, half and half, and toppings. Mix together and cook on low for 7-8 hours, or high for 3-4. At the end of the cooking time, swirl in the cream cheese and half & half. Cook on high an additional 15 minutes so the chili thickens up.
Serve with toppings and enjoy!
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How much half and half and cream cheese do you use? Thanks!!
About 1/3-1/4 cup of each 🙂