It’s finally feeling like fall here in the Northeast. That means it’s time to dine on some delicious chili!
If there is one thing I love more than fall and pumpkin spice, it’s crock pot recipes. Throw this in the cooker in the morning, go about your day, and dine on a delectably hearty dish for dinner. This recipe can even be made ahead of time as a freezer meal! Just don’t cook the chicken prior to sealing it up.
Chili is always a favorite among families, but I happen to prefer chicken chili rather than the normal beef. This dish is bursting with tantalizing flavor, you won’t be able to help yourself from going back for seconds. Eat this by a fire or bundled up while viewing a movie, your palate and appetite with be fully satisfied.
Crock Pot White Chicken Chili
- 4 chicken breasts (skinless & boneless)
- 2 cans (15 oz) Great Northern Beans, drained
- 1 can (11 oz) Sweet Corn, drained
- 2 cups Milk
- 1 1/2 cups Chicken Broth
- 3 tablespoons Flour
- 3 tablespoons Butter
- 1 tablespoon Garlic, minced
- 2 tablespoons Dried Chopped Onion
- 1 can (8 oz) Diced Tomatoes with Green Chilies
- 2 teaspoons Cumin
- 1 teaspoon Oregano
- 1 teaspoon Chili Powder
- Salt & Pepper to taste
- Melt the butter in a saucepan. Add minced garlic, onion, green chilies, cumin, oregano, chili powder, salt, and pepper. Cook for a few minutes
- Stir in flour until mixture clumps together.
- Stir in the chicken broth until the mixture has dissolved.
- Stir in the milk.
- Place the chicken breasts in the bottom of the crock pot. Top the chicken with the beans and corn.
- Pour the milk broth over the contents of the crock pot. Cook on high for 6-8 hours. After about 5 hours, shredded the chicken.
- Top with sour cream and cheese if you so choose and serve!