Creamy White Chicken Chili Crockpot
Ingredients:
1 pound boneless, skinless chicken breasts
2 cans (15.5 ounces each) great northern beans, drained and rinsed
1 can (15.25 ounces) whole kernel corn, drained
1 can (4 ounces) diced green chilies
1 medium onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Instructions:
1. Place the chicken breasts in the crockpot.
2. Add the great northern beans, corn, green chilies, onion, garlic, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper to the crockpot.
3. Stir the ingredients together to combine.
4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Remove the chicken from the crockpot and shred it using two forks.
6. Return the shredded chicken to the crockpot.
7. Stir in the heavy cream and shredded Monterey Jack cheese until well combined.
8. Cover the crockpot and cook on low for an additional 30 minutes, until the cheese is melted and the chili is creamy.
9. Stir in the chopped fresh cilantro just before serving.
10. Serve the creamy white chicken chili hot, garnished with additional shredded cheese and cilantro, if desired.
Nutrition:
Serving Size: 1 cup
Calories: 350
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 700mg
Total Carbohydrates: 25g
Dietary Fiber: 6g
Sugars: 3g
Protein: 27g
Enjoy this delicious and comforting creamy white chicken chili made in your crockpot. It's the perfect meal for a cozy night in or for feeding a crowd. The flavors of the tender chicken, creamy beans, and spicy chilies come together beautifully in this hearty dish.
Start by placing the chicken breasts in the crockpot. Then, add the great northern beans, corn, green chilies, onion, garlic, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper. Stir everything together to combine.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender. Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Stir in the heavy cream and shredded Monterey Jack cheese until well combined. This will give the chili its creamy and cheesy texture. Cover the crockpot and cook on low for an additional 30 minutes, until the cheese is melted and the chili is creamy.
Just before serving, stir in the chopped fresh cilantro. This will add a fresh and vibrant flavor to the chili. Serve the creamy white chicken chili hot, garnished with additional shredded cheese and cilantro, if desired.
This creamy white chicken chili is not only delicious but also nutritious. Each serving contains approximately 350 calories, 16g of total fat, 8g of saturated fat, 85mg of cholesterol, 700mg of sodium, 25g of total carbohydrates, 6g of dietary fiber, 3g of sugars, and 27g of protein.
So, grab your crockpot and give this creamy white chicken chili a try. It's a simple and satisfying meal that will warm you up from the inside out.