Creamy Crockpot White Chicken Chili

With my girls all gone, only friends Kathy and Joe were available for our Friday get-together and we all have various food restrictions and dislikes so for this meal I chose keto friendly, no gluten white chicken chili for a rainy day.  I think we have always used the chili recipe from local restaurant chain, Calhoun’s, but I opted to try a different recipe this time and I chose the recipe for Creamy Crockpot White Chicken Chili from The Chunky Chef blog.  Since I wanted more than the recipe makes and a heartier soup, I amended the recipe to get the one below but you can click on the above link to visit Amanda’s blog for the original recipe and more pics like this one, loaded with toppings.

Creamy Crockpot White Chicken Chili – Adapted from The Chunky Chef

Ingredients:

1 lb boneless skinless chicken breasts trimmed of excess fat

1 lb 6 large chicken thighs (skin, bone, and fat removed) Note 1

1 large yellow onion diced

3 cloves garlic minced

32 oz. homemade chicken broth

2 15oz cans great Northern beans drained and rinsed

3 4oz cans diced green chiles (I do one hot, one mild)

1 15oz can whole kernel corn drained

1 tsp salt

1/2 tsp black pepper

1 tsp cumin, rounded

1 tsp oregano

1/2 tsp chili powder, rounded

1/4 tsp cayenne pepper

small handful fresh cilantro chopped

6 oz reduced fat cream cheese softened

1/3 cup half and half

TOPPINGS: sliced jalapenos, sliced avocados, dollop of sour cream, minced fresh cilantro, tortilla strips, shredded Monterey jack or Mexican cheese

Note 1:  For a little more flavor, remove the skin and fat from the thighs and cook them with the bone then remove it when chopping the meat.

Instructions:

1. Add chicken to the bottom of a slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro and stir.

3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

4. Remove chicken from the pot, shred, then return to slow cooker.

5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

6. If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.

7. Stir well and serve with desired toppings.

The Verdict:

The three of it all thought it was delicious and I would make it again.  After I dipped our three bowls from the pan, the soup in the pot didn’t look as hearty 

so I baked the two thighs that I didn’t use and added them to the leftovers, which was just right, so I amended the recipe above to say 6 large thighs.  The soup was equally tasty before adding the dairy if you prefer it that way.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

03/18/22 event date