{White Chicken Chili} Crockpot

I’ve had my crockpot for 7 years and it is one of my favorite kitchen items. I don’t know what I would do without it. It’s so nice to just throw everything in it in the morning and have a wonderful meal 6 hours later. This recipe was so tasty. It is great just by itself but I like it better with chips, salsa, and cilantro served on top. Mmmm!

1 lb boneless, skinless chicken breasts
1 medium onion, chopped
1 1/2 teaspoons garlic powder 
2 cans (15 1/2 oz) Great Northern Beans, rinsed and drained
1 1/2 cups chicken broth
2 cans (4 oz) chopped green chilies 
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
Fresh cilantro, for garnish 

In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet. Pour in chicken broth over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir 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 soup cook until heated through. Serve.

Adapted from: Mel’s Kitchen Cafe

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