Slow Cooker Creamy Chicken Chili
WHAT YOU NEED
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1/2 yellow onion diced
- 2 garlic cloves, minced
- 12 oz. chicken broth (low sodium)
- 2 15oz cans Great Northern beans, drained and rinsed
- 2 4oz cans diced mild green chiles
- 1 15oz can whole kernel corn, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Small handful fresh cilantro chopped
- 1 cup Cacique® Crema Mexicana Agria
- Toppings:
- 1 cup Cacique® Oaxaca, shredded
- 1 cup Cacique® Queso Quesadilla Shredded Cheese
- ½ cup Cacique® Crema Mexicana Agria for drizzle
- 2 jalapenos, sliced
- 1 avocado, sliced
- ½ cup fresh cilantro, chopped
- tortilla strips (optional, in the salad topping section of the market)
HOW TO MAKE IT
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top with diced onion, minced garlic, Great Northern beans, green chiles, corn, chicken broth and cilantro. Stir. Cover and cook on HIGH for 3 hours.
- Remove chicken from slow cooker and place in large mixing bowl, shred, then return to slow cooker. Add Cacique® Crema Mexicana Agria, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy. To serve, sprinkle both Cacique® Oaxaca and Cacique® Queso Quesadilla Shredded Cheese, drizzle with Cacique® Crema Mexicana Agria and garnish with fresh cilantro, jalapeno and avocado.
