Slow-Cooker Crockpot White Chicken Chili
Ingredients
The chili
-
1
pound
skinless chicken breasts
-
1
16 oz can
navy beans, drained
-
1
16 oz can
Great Northern beans, drained
-
3
cloves
garlic, minced
-
1
cup
chopped onion
-
1
cup
chicken broth
-
1
16 oz can
diced tomatoes and chilis, drained
-
⅓
cup
whole kernel corn
-
1
cup
shredded Colby and Monterey Jack cheese
-
3
oz
cream cheese
The spices
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
red cayenne pepper
-
to taste
salt and pepper
Instructions
- Season the chicken breasts with the chicken seasoning, salt, and pepper.
- Add all of the ingredients (except the cheese) to the slow-cooker.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.
- Remove the chicken from the slow-cooker and shred it.
- Return the shredded chicken to the crockpot and stir well to combine.
- Add the cheese to the slow-cooker and stir.
- Allow the chili to cook for an additional 30 minutes or until the cheese is melted.
- Serve the chili.
Nutrition Facts (estimated)
Servings
5
Calories
342
Total fat
9g
Total carbohydrates
23g
Total protein
32g
Sodium
mg
Cholesterol
mg
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