I have a love/hate relationship with my Crockpot. I love the convenience of having a hot meal ready at the end of the day but I hate the fact that I still don't have many recipes I love to make in it.*
This creamy white bean chicken chili is the exception of course. This chili is really, really good and so perfect now that the weather is starting to cool down. I know I'll be making this a lot this winter....YUM!!
Not a love connection....yet.
Other love/hates in my life....
The germ pit at the mall.
The kiss & ride line at school.
Mini shopping carts at the grocery store.
* Please feel free to send along your favorite slow cooker recipes---thanks in advance!
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
1-2 cans (4 ounces each) chopped green chilies (I'm a wimp and only used 1 can)
1 teaspoon salt, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper, divided
1/4 teaspoon cayenne pepper
1 cup sour cream (I used reduced fat)
1/2 cup whipping cream
cilantro, chopped (to garnish)
paprika, (to garnish)
Directions:
1. Season the chicken with half the salt and half the pepper.
2. Then, in a large saucepan, saute chicken, onion and garlic powder in oil for 3-4 minutes.
3. Add the chicken mixture to your slow-cooker. Add beans, broth, chilies and seasonings to slow-cooker as well. Cook on low for 4 hours.
4. After 4 hours, shred the chicken with a fork and stir in sour cream and whipping cream, let cook for another 15 minutes on low.
5. Garnish with fresh cilantro and a sprinkle of paprika, if desired. Serve immediately. This is especially good served with tortilla chips.
Makes about 6 servings.
Source: adapted from My Kitchen Cafe