Slow Cooker White Chicken Chili

 

I don’t know how it is in your part of the world, but in mine it’s not usual to take a cold turn in the middle of March. I well remember having had months of April where we have gotten snow. Personally, I would prefer that it get warm earlier than it does (and  cold earlier than it does), unfortunately I don’t have any say. I will say that this cold weather sent me into the kitchen to make a big pot of chili. It had been a long time since I had made white chicken chili, and this time I decided to give it a whirl in the crockpot.  What a heavenly way to warm myself up inside and out.

Slow Cooker White Chicken Chili

 2 whole chicken breasts

1 t. salt

½ t. freshly ground black pepper

1 t. Melissa's minced garlic

1½ t. cumin

1 t. dried oregano

1 t. chili powder

¼ t. cayenne pepper

1 yellow onion diced

3 garlic cloves minced

2 15-oz. cans great northern beans, drained and rinsed

2 4-oz. cans diced green chiles, drained

3 c. chicken broth

6 oz. cream cheese, cubed

½ c. heavy cream

¼ c. chopped cilantro

 Spray the slow cooker insert with PAM.

Place first 12 ingredients into your slow cooker, stir to combine. Cover and cook on low 5 to 6 hours. Remove the chicken from the slow cooker and place on a cutting board. Shred the chicken and return it to the pot.

 Add the cream cheese and heavy cream. Stir, cover, and cook on high for 15-20 minutes until the cream cheese has melted and the chili is warmed through.  Stir in the cilantro, and serve.

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