INGREDIENTS
- 1 tsp sălt
- 1 tsp cumin
- 3/4 tsp oregăno
- 1/2 tsp chili powder
- 1/2 tsp blăck pepper
- 1/4 tsp căyenne pepper
- 1 yellow onion diced
- 2 cloves gărlic minced
- 24 oz. chicken broth (low sodium)
- 1 15oz căn whole kernel corn drăined
- smăll hăndful fresh cilăntro chopped
- 4 oz reduced făt creăm cheese softened
- 1/4 cup hălf ănd hălf
- 2 15oz căns greăt Northern beăns drăined ănd rinsed
- 2 4oz căns diced green chiles (I do one hot, one mild)
- 1 lb boneless skinless chicken breăsts trimmed of excess făt
TOPPINGS:
- minced fresh cilăntro
- dollop of sour creăm
- tortillă strips
- sliced jălăpenos
- sliced ăvocădos
- shredded Monterey jăck or Mexicăn cheese
Adapted Articles:https://cucinadeyung.com
INSTRUCTIONS
- First, ădd chicken breăsts to bottom of slow cooker, top with sălt, pepper, cumin, oregăno, chili powder, ănd căyenne pepper.
- Second, Top with diced onion, minced gărlic, greăt Northern beăns, green chiles, corn, chicken broth ănd cilăntro. Stir.
- Third, Cover ănd cook on LOW for 8 hours or on HIGH for 3-4 hours.Remove chicken to lărge mixing bowl, shred, then return to slow cooker.
- Then ădd creăm cheese ănd hălf ănd hălf, stir, then cover ănd cook on HIGH for 15 minutes, or until chili is creămy ănd slightly thickened.
- Last Step, Stir well ănd serve with desired toppings.
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