Slow Cooker White Chicken Chili

Today, it finally rained. It's been a long summer without much rain at all, but now the temperatures have dropped drastically, and I'm thinking I can finally get some slow cooker white chili going. This recipe is sooo tasty. Served with some tortilla chips and a nice homemade roll or cornbread...oh man. This is where it's at! Here is what you'll need to make 6 servings:

Photo bypintrest

Ingredients:

• 1 lb boneless skinless chicken breasts
• 1 yellow onion, diced
• 2 cloves garlic, minced or pressed
• 24 oz. low sodium chicken broth
• 2, 15oz cans cannellini or great Northern beans beans, drained and rinsed
• 2, 4oz cans diced green chiles
• 1 15oz can whole 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
• 8 oz cream cheese, room temp
• 1/2 cup half and half or heavy cream

TOPPINGS:

• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Place the chicken breasts at the bottom of the slow cooker, and season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Add the diced onion, minced garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir everything to combine.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Once done, remove the chicken, shred it in a large bowl, and return it to the slow cooker. In the same bowl, mix the cream cheese and half-and-half until smooth, then add it to the slow cooker. Cover and cook on HIGH for an additional 15 minutes, until the chili is creamy and slightly thickened.

Stir well, serve with your favorite toppings, and enjoy!

* Note:

This goes great with a side of cornbread or potato rolls (Recipe HERE).