slow cooker meals are my love language.
one. life is so busy. like WAY busy. and number two: I need easy. very very easy.
the slow cooker does both of these things for me.
this time of year my slow cooker has her permanent place on the countertop. the weather is still trying to make up it’s mind at the moment, but after picking up a couple of the cutest handle soup bowls the other day from William Sonoma I was hard pressed to include a soup of some form into our weekly meal plan. I think we kicked off the ‘crock pot’ season with the best one!
I found the original recipe from the chunky chef and made a few tiny tweaks of my own, but overall it was a huge hit in this house. I made white chili ONCE last season and it was a big fat failure, so I was hesitant to try it again. this one is going into our regular soup rotation- definitely football sunday worthy.
the only thing this photo is missing of our white chicken chili is a couple of hearty slices of avocado. just imagine them there.. instead of in my bossy toddler’s hand/mouth/face/ears.. and now hair.
Add chicken breasts to the bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, ranch dressing packet, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.
do you have a family favorite of white chicken chili? what toppings does your family love to add to soup dishes like this? if you like this recipe, be sure to check out my chicken tamale casserole. this is also a family favorite.
September 19, 2017