Crockpot Chicken Chili
My stepmom sent me this recipe recently and I am so glad she did. It is easy, creamy, and delicious. You just put all of the ingredients in the crockpot and call it dinner. The first time I made this Avery ate 3 bowls! To make it a little bit special, I make homemade tortilla strips to go on top and jalapeño cheddar cornbread muffins to go on the side (also on the blog). Perfection!
Ingredients:
4 thin sliced boneless chicken breasts (you can use thighs too)
1 small Vidalia onion, diced
2 small cloves garlic, minced
14oz can hominy
15oz can cannellini beans
15oz can northern beans
4 thin sliced boneless chicken breasts (you can use thighs too)
1 small Vidalia onion, diced
2 small cloves garlic, minced
14oz can hominy
15oz can cannellini beans
15oz can northern beans
1 can "fiesta" Mexican corn
4oz can green chilis
1/2 of a 4oz can diced jalapeños
3 cups low-sodium chicken broth (4 cups if you like it brothy)
1 teaspoon chili powder
1 teaspoon dried oregano
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
1 chicken bullion cube
4oz can green chilis
1/2 of a 4oz can diced jalapeños
3 cups low-sodium chicken broth (4 cups if you like it brothy)
1 teaspoon chili powder
1 teaspoon dried oregano
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
1 chicken bullion cube
8oz cream cheese
Preparation:
Put all ingredients in crockpot EXCEPT the cream cheese. Cook on high for 3 hours.
After 3 hours, shred chicken and add cream cheese. Cook an additional hour.
Chili Toppings:
shredded cheddar and pepper jack cheese
tortilla strips
cilantro
avocado
