Welcome to our second post in the Slow Cooker Mondays Series. This week I made a White Chicken Chili. There’s nothing better to warm up with on a fall day than a nice warm, hearty chili and this one is my favorite! Be sure to check out all of the posts in the Slow Cooker Mondays series for more yummy recipes for fall.
1 pound boneless skinless chicken breasts
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion, and garlic powder in oil until onions are soft. The chicken doesn’t have to be cooked through because it will continue to cook in the slow cooker.
In slow cooker, combine chicken mixture, beans, broth, chilies, and seasonings.
Cook on high for 3 to 4 hours or low for 6 to 8 hours. Switch to warm setting then stir in sour cream and whipping cream. Serve with corn chips and cheese or a roll. Also delicious in a bread bowl!
You may want to reduce the amount of broth by about 25% or vent the crockpot lid for a thicker chili, or you can just call it soup!