slow cooker white chicken chili
|September 13, 2011||Posted by kathleen under lunch + dinner, recipes|
with temperatures unseasonably high, the air conditioning cranked, the dogs panting and constantly looking for water, i did what any reasonable, dutiful wife would do and whipped up a pot full of warm, comforting, perfect-for-cool-weather-fall white chicken chili! in my defense, this meal plan for the week was planned before i knew we would be well into the 80s and matt and i were both too exciting about this delicious slow cooker meal to change up our game plan. so, i whipped out my beloved slow cooker (that has been collecting dust all summer!) and got to work.
now, as a general rule, i would say i do not like chili. i would most likely not order it off of a restaurant menu as i’ve found it tends to be filled with kidney and other red beans (not my cup of tea) and loads of red meat (which i do enjoy, but in small amounts). this chili is different, though. fairly light but decadently creamy, the cream factor comes from reduced fat sour cream and a small amount of cream cheese (a drastic improvement from the many recipes that rely on heavy cream for thickness). i’ve played around with this meal many a time, but have finally found the magic recipe that provides layers flavor, a creamy consistency, and a satiating protein punch that will please many a palate.
slow cooker white chicken chili (inspired by )
- 2 pounds boneless skinless chicken breast
- 2 (15) ounce cans great northern white beans
- 1.5 cups organic chicken broth
- 1/2 cup low fat sour cream
- 4 ounces reduced fat cream cheese
- 4 ounce can mild green chiles, diced
- 2 teaspoons allspice
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- salt to taste
the super simple how-to:
add chicken breasts, 1 cup chicken broth, green chiles + spices (allspice through salt) to slow cooker. set slow cooker to low and let chicken cook for approximately 6 hours (or 4 hours on high).
remove chicken breasts from slow cooker and shred using two forks; return to slow cooker. prepare to be amazed at how easily the chicken falls apart after slow cooking for hours.
add beans to slow cooker and let cook on low for approximately one hour. after one hour, use a fork or spoon to roughly mash beans in the slow cooker.
about 30 minutes prior to serving, add sour cream and cream cheese.
garnish with chopped bacon + shredded cheese.
a recipe winner in our house tonight! tender shredded chicken, rich and flavorful beans, fragrant, bold spices, topped with creamy cheddar cheese and crunchy pan fried bacon.
and the very best part…. leftovers! this will be lunch for the rest of the week
off to find something sweet. night!