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Crock Pot White Chicken Chili


1 pound chicken breasts 1 yellow onion  3 cloves garlic  24 ounces low sodium chicken broth 2 cans great Northern beans 2 cans diced green chiles 15 ounces can whole kernel corn 1 teaspoon salt ½ teaspoon ground black pepper 1 ½ teaspoon cumin ½ teaspoon oregano ½ teaspoon chili powder ¼ teaspoon cayenne pepper 4 ounces reduced fat cream cheese  ½ cup half and half

Place the chicken breasts on the bottom of a crock pot. Season with salt, pepper, cumin, oregano, chili powder and cayenne pepper.

Then top with diced onion, garlic, great Northern beans, green chiles, corn and chicken broth. Stir to combine.

Cover the crock pot and cook on low for 8 hours or on high for 3-4 hours.

When cooking time is done remove chicken from the crock pot and shred with two forks. Return to the slow cooker.

Add diced cream cheese and half into the crock pot, stir and cook on high for 15 minutes or until the cream cheese is melted.

Stir and serve with desired toppings.