Description
A cozy and creamy white chicken chili that practically cooks itself in a slow cooker, packed with flavor and perfect for any meal.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 1 yellow onion (finely chopped)
- 2 (15-oz) cans white beans, drained and rinsed (such as Great Northern or cannellini)
- 1 (4.5-oz) can mild diced green chilis
- 1 cup mild green salsa verde (or tomatillo salsa)
- 1 cup chicken stock
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 ½ teaspoons kosher salt
- 4 tablespoons cream cheese
Instructions
- Place the chicken breasts or thighs at the bottom of your slow cooker.
- Toss in the finely chopped yellow onion.
- Pour in the drained and rinsed white beans.
- Add the can of mild diced green chilis.
- Stir in the mild green salsa verde (or tomatillo salsa).
- Pour the chicken stock over everything.
- Sprinkle the granulated garlic powder, ground cumin, and kosher salt on top.
- Finally, drop in the 4 tablespoons of cream cheese!
- Cover the slow cooker with the lid, set it to low, and let it cook for 6-7 hours.
- When you come home, shred the chicken right in the pot and mix everything together for that creamy goodness.
Notes
Serve with warm cornbread or crispy tortilla chips. Add a dollop of sour cream or fresh cilantro for extra flair.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg