Slow Cooker Creamy White Chicken Corn Chili

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 can Corn, whole kernel
  • 2 cloves Garlic
  • 2 cans Great northern beans
  • 1 can Green chiles
  • 1/2 tsp Oregano
  • 1 Yellow onion

• Canned Goods

  • 2 cans (14.5 oz each low-sodium chicken broth, low-sodium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 4 oz Cream cheese
  • 1/2 cup Heavy cream or half and half

Found on togetherasfamily.com

Description

Ingredients

• 2 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 yellow onion, finely diced
• 2 cloves garlic, minced or pressed
• 2 cans (14.5 oz each) low-sodium chicken broth
• 2 cans (15 oz) great Northern beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 can (15 oz) whole kernel corn, drained
• 4 oz cream cheese
• 1/2 cup heavy cream or half and half

Directions

• Lay chicken breasts in bottom of slow cooker. Sprinkle the spices over top.
• Add the onion, garlic, chicken broth, beans, green chilies, and corn. Stir to combine.
• Cook on low heat for 6-8 hours. Shred chicken and add the cream cheese and heavy cream. Let cook for about 30 minutes longer or until the cream cheese is melted and everything can be stirred together until creamy.
• Serve with shredded monterey jack cheese, sour cream, and tortilla chips.