Crockpot White Chicken Chili

                           
INGREDIENTS

• Boneless 1 pound boneless chicken breasts
• 1 diced yellow onion
• 2 minced garlic cloves
• 1 can of chicken stock [12 ounces]
• 1 can of chicken cream [12 ounces]
• 2 cans large northern beans drained and rinsed [15 oz]
• Diced green chillies 2 cans [4 oz]
• 1 can of whole corn with hazel [15 oz]
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of cumin
• 3/4 teaspoons of oregano
• 1/2 teaspoon of chili powder
• 1/4 teaspoon of cayenne pepper
• small handful of chopped fresh coriander
• 8 ounces of softened reduced fat cheese cream
• 1/4 cup half and half

TOPPINGS:

• sliced ​​jlapenos
• sliced ​​avocado
• spoonful of sour cream
• fresh chopped coriander
• chopped green onions
• tortilla strips
• Hammered shredded cheese

INDICATIONS

1. Add the chicken breasts to the bottom of the slow-cooking pot, add salt, pepper, cumin, oregano, chili powder and cayenne pepper.
2. Top with diced onion, minced garlic, large northern beans, green peppers, corn, chicken broth, chicken cream and coriander. Shake.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove the chicken in the large bowl, destroy, then return to the slow cooker.
5. Add the cream cheese and half and half, mix, then cover and cook on ALTA for 15 minutes, or until the chili is creamy and slightly thickened.
6. Mix well and serve with desired seasonings.

Adapted from: westcoastcapri