Crockpot Creamy White Chicken Chili

This delicious and hearty dish is a snap to put together... great for a cool fall night....a perfect weeknight meal!

TIPS

I add my chicken to the crockpot frozen... yes you read that right... frozen... it slow cooks and defrosts all at once to make a really tender chicken that's easy to shred.

I served this with some sliced green onion and shredded cheddar cheese for garnish... shredded Mexican blend cheese works well also.

Be sure to add the sour cream and heavy cream about a 1/2 hour before serving.. allowing the chili to thicken.

If you want to lower the fat a bit... use fat free half and half in place of the heavy cream.

I'm not a fan of reduced fat sour cream... in my opinion, it changes the taste significantly but if you like it.. by all means substitute it for the regular sour cream.

If necessary, adjust the seasoning before serving.

This serves 4.

I hope you try this terrific chili!

Recipe:  Crockpot Creamy White Chicken Chili

All you need:

About 1 pound boneless chicken breasts

2 cans cannelloni beans, drained and rinsed

2 cans (4oz. each) chopped green chilies

1 large onion, diced

2 large garlic cloves, minced

1 1/2 cups chicken broth

1 teaspoon salt

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon black or white pepper

1/4 teaspoon cayenne

1 cup sour cream

1/2 cup heavy cream or fat free half and half

Shredded cheddar cheese (for garnish)

Chopped green onion (for garnish)

All you need to do:

Place all ingredients (except the sour cream and heavy cream) into a crockpot.  Set the crockpot on low for 8 hours and 5-6 hours on high. 

Remove the chicken and shred it with a fork and return it to the pot.  Add the sour cream and heavy cream and stir until well mixed.  Replace the lid and continue to cook for about a 1/2 hour. 

Serve in bowls and garnish with shredded cheese and/or green onion.