Creamy Crockpot White Chicken Chili

• Meat

  • 1 tsp Better than bullion" chicken base
  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 15 ounce can Corn, white
  • 1/2 tsp Garlic powder
  • 1 4.5 ounce can Green chiles
  • 1/2 tsp Onion powder
  • 2 15.5 ounce cans White beans

• Canned Goods

  • 1 14.5 ounce can Chicken broth

• Baking & Spices

  • 1 dash Cayenne pepper
  • 1 1/2 tsp Chili powder
  • 3 tbsp Flour
  • 1/2 tsp Seasoned salt
  • 1/4 tsp White pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 3 tbsp Butter
  • 1 cup Milk
  • 1/2 cup Sour cream

Found on lovelylittlekitchen.com

Description

Ingredients

• 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
• dash of cayenne pepper
• 14.5 ounce can chicken broth
• 4.5 ounce can chopped green chiles
• 15 ounce can white corn, drained
• 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)
• 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

Directions

• Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
• About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown 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.
• If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.
• Let the chicken chili cook on low 1 more hour if you can.