Happy Friday, dear reader. We've made it through another week of winter. Hopefully, this will be the last Arctic blast to move through our area. The cold, dreary weather only increases my desire for comfort food. This week, I made Crockpot White Chicken Chili. The Bibbed Wonder brought home a recipe from Ogelbay Resort, which he frequently stayed at when he worked for a gas production company. He became friends with the restaurant's bartenders, wait staff, and managers because he was there so often. The manager graciously gave him the chef's recipe for white chili because he ordered it every week.
I turned this into a crockpot recipe because I rely heavily on this simple kitchen gadget to make my life easier. This recipe is warm, comforting, and delicious on a cold January day. I hope you enjoy it.
Crockpot White Chicken Chili
1 lb boneless skinless chicken breasts
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth
2 15oz cans of great at Northern beans drained and rinsed
2 4oz cans diced green chiles
1 15oz can whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful of fresh cilantro chopped
4 oz reduced-fat cream cheese softened
1/4 cup half and half
Add chicken breasts to the bottom of the slow cooker and top with salt, pepper, cumin, oregano, chili powder, 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 or on HIGH for 3-4 hours.
Remove chicken to a large mixing bowl, shred, then return to slow cooker.
Add the cream cheese and half-and-half, stir, and then cover and cook on HIGH for 15 minutes or until the chili is creamy and slightly thickened.
This comforting, filling chili pairs well with a nice salad and a loaf of fresh bread. It makes an easy, comforting meal on a bitterly cold day. Stay safe, be smart, enjoy easy, delicious, homemade food, and keep washing your hands.
Comments