Tuesday, October 22, 2013

Slow Cooker White Chicken Chili!

 
  When that first chill gets in the air here in southern Kentucky, I start to think about things like this "White Chicken Chili"!   I usually make this on the stove top, but this is a great recipe to just throw in the slow cooker and forget it until time to eat also.  The great thing is that you probably already have the ingredients on hand.  Here is what you will need for this:


4 cups cooked chicken breast, shredded or diced
1 medium sweet onion, diced (about 1/2 cup)
2 cans white beans (navy or great northern)
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
 2 tsp. cumin 
 1 tsp. oregano
pinch of cayenne pepper
3 Knorr chicken bouillon cubes (if you use another brand of the small square ones use about 6)***
5-6 cups water (depending how thick you like it)
1/4 cup chopped jalapenos (can substitute a small can of mild green chilies if you don't like too much heat)
dash of hot sauce to taste (I use Tabasco, but this is optional)
8 oz. cream cheese
2 cups shredded Monterrey jack or pepper jack cheese
 
Garnishes
green onions, chopped
Monterrey Jack and Cheddar cheeses
jalapeno pepper rings
 
***you can substitute 6 cups of chicken broth for the water and bullion cubes if desired
 
 
Combine all of the ingredients in the slow cooker, except the cream cheese and Monterrey Jack or pepper jack cheeses.   Set the slow cooker on low and cook for 5 to 6 hours. 
 
The last hour add the cream cheese, cubed and the 2 cups Monterrey Jack or pepper jack cheese.  Stir about halfway through just to blend as it melts.  
 
Serve with the garnishes of your choice!  This is great with tortilla chips or Frito Scoops!
 
 
 


17 comments:

  1. This looks really good! Thanks for sharing :D

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  2. Love your recipes and I will be making this one also!

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  3. I made this chili this weekend and the family loved it. I let it cook for over 6 hours but mine did not appear to be as think as yours looks. Any tips on how I can thicken it up or where I went wrong would be great for the next time I make it. Thanks

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    1. Add a little less water or broth. I also cook mine with the lid off at the end to allow some of the liquid to evaporate and for it to thicken.

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  4. Made this for our semi annual office chili cook off, and I made a double batch, and only enough left over to use for hubbies dinner tonight. It received lots of compliments

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  5. 4 cups of chicken- is that about 1.5 or 2 pounds uncooked?

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  6. Juice a couple of limes in and you've got the best White Chicken Chili ever!

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  7. I wonder what the carb count is on this

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  8. Saw this yesterday and I had to make it. We are eating it as I write this review. My family loves it!!! Great for days like this with 19 degree weather....

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  9. Valerie i also saw this yesterday. We are having it for dinner tonight. It's about 20 degrees here in SC. Hope they love it!

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  10. We are expecting a rare snow today in Augusta, GA. We are having this for dinner tonight. I doubled the recipe and adjusted the spices for elderly parents. I think in addition to green onions, crushed fritos, sour cream and shredded jack would be ideal on this! Bon Appetit!!

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  11. I made this yesterday and we loved it!! Served over cornbread and it was perfect for a cold evening.

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  12. I made this yesterday & served over cornbread. We loved it! Perfect for a cold, winter evening!!

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  13. Mmm, sounds so delicious. I'm pinning. :)

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  14. Can't get enough of this soup... Just made it again... Love, Love, Love it!

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