Crockpot Creamy White Chicken Chili

Crockpot Creamy White Chicken Chili

from theskinnyishdish.com
485 min
8 servings

Ingredients

  • 1-1/2 lbs chicken breast, raw
  • 2 15.5 ounce Great Northen Beans ((3 cups) drained, but not rinsed)
  • 2 4 ounce cans cans diced mild green chiles
  • 1 1/2 cups corn, frozen
  • 1 3/4 cups chicken broth (low sodium, if available )
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp Lawry's Seasoned Salt
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper ( more or less depending on level of spice preference)
  • 1/2 cup half and half
  • 4 oz light cream cheese
  • tortilla strips
  • reduced fat shredded cheese
  • chopped green onions
  • chopped cilantro
  • diced tomatoes
  • a squeeze of 1/4 of a lime

Directions

  1. 1

    In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours. **Be sure not to add cream cheese or half and half in the beginning.**

  2. 2

    Remove chicken and shred. Stir back into the chili. Stir in half and half and light cream cheese. Cook on high for 30 minutes. 

  3. 3

    Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. Enjoy!