Slow Cooker White Chicken Chili
FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Cook Time | 6-8 hours |
| Servings |
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Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 2 15 ounce cans Great Northern Beans, drained and rinsed (low sodium)
- 1 10 ounce bag frozen corn
- 2 10 ounce cans Rotel diced tomatoes and green chilies
- 32 ounces low sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 1/2 teaspoons cumin
- 1/8-1/4 teaspoon cayenne pepper
- 6 ounces Neuchatel cheese
- 1/2 cup half and half
- 1-2 tablespoons cornstarch (optional)
- sliced jalapenos, fresh cilantro, green onions, shredded cheese, or tortilla strips for topping
Ingredients
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Instructions
- Add chicken breasts to the bottom of a slow cooker. Top with diced onion, garlic, beans, corn, and Rotel.
- Pour chicken broth over chicken and vegetables. Season with salt, pepper, oregano, chili powder, cumin, and cayenne pepper, stir.
- Cover and cook on low for 6-8 hours or high for 3-5 hours.
- Remove chicken from slow cooker and shred. Return shredded chicken to slow cooker.
- Add Neuchatel cheese and half and half, stir well. Cook for an additional 15 minutes or until creamy.
- (Optional): For a thicker consistency, dissolve 1-2 tablespoons of cornstarch in 1/8 cup half and half. Add to soup and mix well. Heat until thickened and serve with desired toppings.
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