Creamy Crockpot White Chicken Chili #dinnerrecipe #food #amazingrecipe #easyrecipe

There are such huge numbers of assortments of bean stew out there, yet this velvety white chicken bean stew will before long be your top choice! Simply dump everything in your moderate cooker and let it do the diligent work for you!

We have formally entered bean stew season!! As of recently, our hands-down most loved has consistently been my more advantageous turkey stew. While despite everything it holds an exceptional spot at our supper table, this velvety white chicken bean stew has taken the top spot. It's so delightfully exquisite with the perfect measure of flavor! In addition, it's practically easy since it cooks in your moderate cooker!

Slow cooker soups are really stunning, similar to my moderate cooker velvety tomato soup or zuppa toscana. I'm about that extraordinary custom made flavor without all the exertion!

The motivation originated from a mix of a past formula of mine, and this formula from The Cookie Rookie. Her site is stunning! Initially I had intended to make this a stovetop soup, however I had this fresh out of the box new moderate cooker from my sibling (birthday present), so I figured I'd convert it!

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INGREDIENTS

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 24 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (I do one hot, one mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro chopped
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half
• TOPPINGS:
• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

INSTRUCTIONS

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.

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Source : bit.ly/336YKjR

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