Kitchen Confessions: Easy Crockpot White Chicken Chili

Happy Friday, everyone!  We've been lucky enough to have some warm-ish weather this week and it has been so nice to be able to get outside without bundling up. Unfortunately, the cold is back today and it has me in the mood for a good crockpot meal.  

A few weeks ago I shared my quest for easy weeknight meals and my love of the crockpot.  I've got another yummy recipe to share today...Easy Crockpot White Chicken Chili! In full disclosure, my kids liked the Easy Crockpot Potato Soup better than this, but I loved this one and thought it was definitely worth sticking around in the dinner rotation. 

At first look this was *almost* too many ingredients and a little more prep time with the dicing and chopping for my liking.  In the end though, it was actually super easy and worth the little extra time. 

Easy Crockpot White Chicken Chili 

Ingredients: 

1 lb. boneless/skinless chicken breast 

1 yellow onion (diced) 

2 cloves garlic (minced) 

2 cans chicken broth 

2 cans great Northern beans (drained and rinsed) 

2 - 4 oz cans diced green chiles 

1 can whole kernel corn (drained) 

1 tsp salt 

1/2 tsp pepper

1 tsp cumin 

3/4 tsp oregano 

1/2 tsp chili powder 

1/4 tsp cayenne pepper 

small handful fresh cilantro (chopped) 

1 block cream cheese 

1/4 cup half and half 

Toppings: 

shredded cheese 

tortilla strips 

sour cream 

sliced avocados 

Directions: 

1. Add chicken breast to crockpot, sprinkle with salt, pepper, cumin, oregano, chili powder and cayenne pepper. 

2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. 

3. Cover and cook on low for 6-8 hours or high for 3-4 hours. 

4. Remove chicken breast and shred using two forks, then return to crockpot and stir. 

5. Cube cream cheese block into 1 inch pieces. Add cream cheese and half and half to crockpot. Stir and cover for an additional 20 minutes. 

6. Stir well and serve with toppings! 

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