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Crockpot White Chicken Chili
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 6 servings
3–4 boneless skinless chicken breasts, uncooked
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
pinch of cayenne pepper
1 (14.5 oz.) can chicken broth
1 (4.5 oz.) can chopped green chiles
1 (15 oz.) can white corn, drained
2 (15.5 oz.) cans white beans, drained (Cannellini or Great Northern)
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 teaspoon Better Than Bullion chicken base
1/4 teaspoon white pepper
1/2 teaspoon seasoned salt
1/2 cup sour cream
Place chicken breasts on the bottom of a crockpot. Top with chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours or until chicken is cooked through.
About an hour before serving, in a small saucepan, melt butter over medium-high heat. Whisk in flour and cook until it bubbles and browns a bit. After a few minutes, gradually whisk in the milk and chicken base.
Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper. Pour sauce into crockpot and mix to combine. Add sour cream and mix to combine. If chicken breasts have not already shredded with stirring, take them out, shred them with two forks, and return to the crockpot.
Let the chicken chili cook on low for 1 more hour. Serve immediately.
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