Post by @itsmeghankay

Slow Cooker White Chicken Chili 🍁this dinner is SO good! INGREDIENTS 1.5-2 lb chicken breast 16 oz chicken bone broth 10 oz green enchilada sauce 8 oz mild diced green chilies 15 oz canned corn 2 (15 oz) great northern beans 1 tbsp minced garlic 2 tsp chili powder 1 tsp onion powder 1 tsp garlic powder 1 tsp cumin 1 tsp oregano 1 tsp black pepper 1 tsp smoked paprika Salt to taste 8 oz softened cream cheese 1 tbsp cornstarch 1 tbsp cold water 1/2 cup freshly chopped cilantro 1/4 cup sour cream 1/2 cup freshly shredded Monterey Jack cheese Garnish with jalapeño, tortilla strips, and cilantro INSTRUCTIONS 1. Add chicken breast to bottom of crockpot. 2. Next add 2 cups chicken bone broth, green enchilada sauce, juice of 2 limes, diced green chilies, rinsed canned corn and great northern beans, minced garlic, and seasonings listed above. 3. Make sure the chicken is submerged in the bone broth prior to cooking. Cover with lid, and cook on low for 3-4 hours or high for 2-3 hours or until the chicken easily shreds. I recommend cooking on low for this recipe, to help enhance the flavors. 4. Once the chicken is cooked, keep slow cooker set to low, remove chicken from crockpot. Shred and set aside. 5. Soften cream cheese in the microwave in 30 second increments for about a minute total. 6. Add softened cream cheese to slow cooker and whisk briskly until all the cream cheese has melted and is well combined. 7. Next add cornstarch slurry (1 tbsp cornstarch and 1 tbsp cold water mixed together) into the slow cooker. This will help thicken the chili. If you prefer a thinner chili consistency, you can omit it. 8. Add shredded chicken back into the crockpot. 9. Next, add 1/2 cup freshly chopped cilantro, sour cream, and Monterey Jack cheese. 10. Let it cook on low heat for an additional 30 minutes. 11. Then serve with your preferred toppings such as jalapeños, cilantro, tortilla strips or additional sour cream. #soupseason #dinner #whitechickenchili #crockpotdinner #fallrecipes