Guest Post: Creamy Crockpot White Chicken Chili

Here is a new recipe from a regular guest writer, Megan!  White chicken chili ROCKS, and this one looks super easy.  Definitely on my menu for next week with some cornbread.  Happy crockpot cooking!

First off, shout out to Julie at Lovely Little Kitchen, from whom I slightly tweaked the recipe, which is DELICIOUS and will make it seem like you slaved hours in the kitchen, instead of your crockpot.  My version doesn't LOOK as appetizing as hers, but I promise it probably was.  Here goes:

Creamy Crockpot White Chicken Chili

Serves: 6-8

 

Ingredients:

• 3-4 chicken breasts (2-2.5lb) (more is better, I say!)
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash of cayenne pepper
• 14.5 ounce can chicken broth
• 4.5 ounce can chopped green chiles
• 15 ounce can white corn, drained
• 2 15.5 ounce cans white beans, drained (I used great northern!)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon Better Than Bullion chicken base (for the record, this stuff is kind of expensive, but WORTH IT)
• 1/4 teaspoon white pepper (I just used black pepper because it's what I had and it was fabulous)
• 1/2 teaspoon seasoned salt (or regular salt, whatever...)
• 1/2 cup sour cream

  Directions:

1. Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8h (i did 6 and it was perfect).
2. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble a bit. After a few minutes, gradually whisk in the milk and chicken base.
3. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
4. Pour sauce into crockpot and mix to combine.
5. Add sour cream and mix.
6. My chicken was pretty much shredded at this point from all the stirring, but if yours isn't, just work at it with a couple of forks.
7. Let the chicken chili cook on low another 30min-1h

To serve, garnish with shredded cheese, sour cream, cilantro, avocado, fritos or any combination of those!  This is one of our new favorites.  I'd like to add that this was easy enough for me to make whilst studying for a huge test, so...super easy.