a la crock pot!
Today is one of those days that I wish I had my crock pot going with a dish like this! It’s a rainy, cold day, and nothing tastes better than a bowlful of comfort food, right? Instead, I’m sitting here writing and enjoying a warmed up Jason’s Deli chicken pasta that isn’t half as tasty! But with that little intro…as promised, here’s our first recipe for our “All it’s crocked up to be” cooking series! WHITE CHICKEN CHILI that is a.k.a. deliciousness in a bowl!
This is our first out of five delicious meals that you can prepare in the crock pot. You can refer back to my grocery list on the previous post. I made it simple enough that if you just want to prepare one or two recipes vs all of them, you can just select the main ingredients from the list! The other ingredients (if not listed), are some that you will probably have handy in your pantry, fridge, or kitchen. Let’s get cookin’!
First…some simple food prepping and helpful tips that will certainly keep you in awe of how easy but delicious this whole crock pot cooking experience will be!
Food prepping:
If you buy a rotisserie chicken at your local market, just de-bone and you’re set. It’s so much easier. If it’s more than 2 cups of shredded chicken, you can freeze the rest and use in the Chicken Spaghetti recipe later in this series of crock pot meals! I gather all the spices and mix them up in a small prep dish before sprinkling it on the chicken. A great tip—use those wonderful crock pot liners cause they’ll make your clean up super simple! You can buy several at a great price on Amazon.
Ingredients
- Rotisserie shredded chicken (about 2 cups) or 2 large chicken breasts
- ½ c. onion (diced)
- 2 t. garlic powder
- 24 oz. chicken broth (low sodium)
- 2 (15 oz cans) great Northern beans (drained and rinsed)
- 2 (4 oz cans) diced green chiles (I add one hot/one mild)
- 1 (15 oz can) whole kernel corn drained or 1 ½ c. frozen corn
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- handful of fresh cilantro (chopped)
- 4 oz cream cheese softened
- 1/4 cup half and half cream
- 1 c. shredded Monterrey Jack cheese
Instructions
- Cooked chicken: Add chicken to slow cooker, and sprinkle the spices… garlic powder, salt, pepper, cumin, chili powder, and cayenne pepper.
- Top with diced onion, beans, green chiles, corn, chicken broth and cilantro.
- Stir, cover and cook on LOW for 2-3 hours or on HIGH for 1 hour.
- 30 minutes before serving--add cream cheese, cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir well and serve with desired toppings.
- Uncooked chicken: Add chicken breasts to slow cooker, and sprinkle the spices… garlic powder, salt, pepper, cumin, chili powder, and cayenne pepper. Top with diced onion, beans, green chiles, corn, chicken broth and cilantro.
- Stir, and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- 30 minutes before serving- shred the chicken with a fork then add cream cheese, cheese and half and half.
- Stir,cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir well and serve with desired toppings.
Notes
Some options for your toppings can be any or all of the following! Avocado, sour cream, minced cilantro, tortilla strips, & more shredded cheese!
What you’ll love about this white chicken chili other than it’s the bomb, leftovers if you have any, they freeze very well. It has a great balance of flavor but feel free to make modifications based on your taste buds. It is hearty and filling and even non-bean lovers will fall in love with it! Trust me, my friend Nova has never liked beans her whole life and while she was hesitant to give this dish a try—I have to tell you she had more than one bowl 😉
Next series post my friends, will be a hearty and delicious TACO SOUP! Stay tuned~
Your thoughts?