Creamy White Chicken Chili

Ingredients:
    1 tablespoon oil
    1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces (leave whole for slow cooker method)
    1 medium onion, chopped (about 1/2 cup)
    1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
    2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
    1 can (14 1/2 ounces) chicken broth (about 1 3/4 cups)
    2 cans (4 ounces each) chopped green chiles (see note above)
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon pepper
    1/4 teaspoon cayenne pepper
    1 cup sour cream
    1/2 cup whipping cream (see note above)
    Fresh cilantro, for garnish (optional)
    Shredded cheese, tortilla chips, other toppings (optional)

Directions:
    Stovetop Directions: In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s ok if the chicken isn’t cooked all the way; it will cook more in the next step).
    Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
    Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
    Remove from the heat; stir in the sour cream and cream.
    Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.
    Slow Cooker Directions: In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).
    Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!
    Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.
    Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.
    In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili cook warm through on low temperature. Serve.
Both the recipe and the picture are from Mel's Kitchen Cafe

Slow Cooker Chili

Ingredients
1 pound ground beef
3/4 Cup diced onion
3/4 Cup diced celery
3/4 Cup diced green bell pepper
2 cloves garlic minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans drained
1 (15 ounce) can canellini beans with liquid
½ TBS chili powder
½ tsp dried parsley
1 tsp salt
3/4 tsp dried basil
3/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp hot pepper sauce

Place the beef in a skillet over medium heat, and cook until evenly brown.  Drain grease.  Place the beef in a slow cooker and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans and cannellini benas.  Season with chili powder, parsley, salt, basil, oregano, black pepper and hot pepper sauce.  Marissa Carlson!!

My Favorite Slow Cooker Chicken Chili Recipe

Yield: serves 8

Prep Time: 8 hours
Total Time: 8 hours

The easiest, more flavorful chicken chili recipe. Let the slow cooker do all the work!

Ingredients:

• 2 (14 ounce) cans petite diced tomatoes, drained
• 2 (7 or 8 ounce) cans tomato sauce
• 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
• 1 cup (240ml) chicken broth (I use reduced sodium)
• 1/2 cup yellow onion, diced
• 1 large green bell pepper, diced
• 1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
• 1 (14 ounce) can black beans, drained and rinsed
• 1 small jalapeño, minced (remove seeds and ribs)
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
• 1 Tablespoon ground cumin (for that key chili taste!)
• 1 Tablespoon minced garlic
• 4 ounces brick-style light cream cheese (or full fat)

Directions:

1. Add all the ingredients except the cream cheese to a slow cooker. Give everything a stir as best you can to mix. Cook on low for 6-7 hours or high for 3 hours.
2. Remove the chicken and chop into pieces or shred into pieces, then return chicken to the slow cooker and give everything a few stirs. Stir in the cream cheese until fully melted and combined. Taste and add more salt or add ground black pepper to taste. Cover the slow cooker and cook for about 10-15 more minutes.
3. Serve warm topped with fresh cilantro, shredded cheese, or crackers. 

Recipe and photo by sallysbakingaddiction.com SO GOOD!!!