Recipe: Tasty Chicken Chili (Slow Cooker)

This is a super easy and tasty White and Black Bean Chicken Chili recipe. It may not follow the exact guidelines of a true White Chicken Chili, but we promise that you'll love it! Total prep time is about 15 minutes and your slow cooker (Crockpot) does the rest. 

The Crockpot we use is linked here: Stainless Steel Crockpot

Serves 6-8

Items Needed: 

• 3 Boneless Chicken Breasts 
• 1 Chopped Onion 
• 1 (8 oz) block of cream cheese 
• 2 pressed garlic gloves (OR 2 tsp of minced garlic) 
• 1 (10 oz) can of mild diced tomatoes w/ green chilis 
• 1 (4 oz) can of mild diced green chilis 
• 1 (15 oz) can black beans, drained 
• 1 (15 oz) can cannellini beans, drained 
• 1.5 cup chicken stock
• 1 1/2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/4-1/2 tsp ancho chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2-1 cup heavy cream 

Directions:

1. Combine all ingredients into your slow cooker except for the heavy cream. 
2. Cook on low for 6 hours OR high for 3-4 hours
3. When done, remove chicken and shred. You can also use a spatula and chop up the chicken in the slow cooker. 
4.  Add heavy cream and stir all of the ingredients together in slow cooker. 
5. Turn your slow cooker to the warm setting and serve individually in large bowls. 

Toppings (optional):

• Shredded Cheese 
• Tortilla Strips (often found in salad dressing/crouton aisle of grocery store)
• Avocado (sliced)
• Corn 
• Sour Cream

Cooking Tips: 

• We often cut an opening down the middle of each chicken breast to allow for them to cook thoroughly. 
• 6 hours on low seems to yield better results vs. 3-4 hours on high if you have the time to let it cook that long. 
• You can add corn starch to thicken if needed. 

Questions or suggestions? Drop them in the comment section below.