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Creamy Crockpot White Chili with Chicken

My family prefers traditional red chili, so I don't get to make this often; but, it is very tasty and easy to prepare.



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 4 oz cans diced green chiles (I do one hot, one mild)
1 15oz can whole kernel corn drained (I like to use 2 cups of the frozen white shoe peg corn when I can find it)
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
4 oz  cream cheese softened
1/4 cup half and half

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chiles, corn, and chicken broth.  Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, then return to slow cooker.

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.

Stir well and serve with desired toppings.  I like these toppings:  Monterrey Jack cheese, sour cream, sliced green onions, tortilla chip strips,and parsley.  



You can add a little chopped cilantro to the mix when you had the beans, but my husband hates cilantro, so we do use it.

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