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