Creamy Crockpot White Chicken Chili #dinner #recipes

There are such a large number of assortments of stew out there, yet this rich white chicken bean stew will before long be your top pick! Simply dump everything in your moderate cooker and let it do the difficult work for you!

We have authoritatively entered bean stew season!! As of not long ago, our hands-down most loved has consistently been my more advantageous turkey bean stew. While regardless it holds an extraordinary spot at our supper table, this velvety white chicken bean stew has taken the top spot. It's so delightfully appetizing with the perfect measure of zest! Also, it's practically easy since it cooks in your moderate cooker!

I won't guarantee that this velvety white chicken stew is sound… yet I do believe it's somewhat more beneficial. I also prefer to do without the destroyed cheddar on top and go for a little spot of sour cream (I gotta have it!), a couple of jalapeno cuts, a few cuts of solid avocado, and some gently salted tortilla strips. Huge amounts of extraordinary flavor, with somewhat less calories.

A great deal of velvety white chicken bean stew recipes don't have corn in them, yet I included some here on the grounds that the inconspicuous sweetness goes truly well with the warmth level from the green chiles.

Also try our recipe Creamy Chicken Tortilla Soup

This smooth white chicken bean stew is made too simple in your simmering pot! Smooth with a lot of flavor, it's the ideal buddy on a cold night!

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: (optional)

• 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.

Read more our recipe : Low Carb Pizza Casserole

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