Slow Cooker Creamy White Chicken Chili
Ingredients
Chili:
1 1/2 lb boneless skinless chicken breast, uncooked and fully thawed
1 C yellow onion, chopped
1 C green bell pepper, chopped
3 cloves garlic, minced
1 : 8.75oz can corn, drained (roughly 1C)
3 : 15oz cans northern white beans, drained and rinsed well
2 tsp salt
1 tsp ground white pepper
1/2 tsp cumin
1 tsp dried oregano
1/4 – 1/2 tsp cayenne pepper
2 bay leaves
3 C chicken broth
6 oz white cheddar cheese, freshly shredded
1 C heavy cream
3 Tb all purpose flour
Toppings:
Seasoned tortilla strips
Green onions, chopped
ground black pepper
Baguette slices, to serve with
Directions
To the bowl of a 5-6 quart slow cooker, add chicken, vegetables, beans, seasonings, bay leaves and broth. Cover and cook on high for 4 hours, or on low for 8 hours.
When the initial cook time is up, remove and discard bay leaves. Remove chicken breasts and shred with forks, set aside. Add cheese to slow cooker, stirring until melted. Combine heavy cream and flour, whisking until smooth. Add heavy cream mixture to slow cooker, stirring gently until combined. Return shredded chicken to slow cooker. Cover and continue cooking for an additional 30-45 minutes or until desired thickness is reached.
Serve warm with seasoned tortilla strips, chopped green onions and a dusting of ground black pepper. Serve with baguette slices on the side.
