White Chicken Chili in Slow Cooker

Basic white chicken chili recipe made to my own taste preferences.

• Ready In: 4 hrs 45 mins
• Serves: 4-6

Ingredients

• 1  lb chicken breast, boneless & skinless, cubed
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 10  ounces frozen corn kernels, rinsed with cold water and drained
• 1  teaspoon ground cumin
• 1  onion, large, diced
• 2  garlic cloves, pressed (or diced)
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 4  cups chicken broth
• 1⁄2 teaspoon chili powder
• 1 (5 ounce) can diced green chilies
• 2  tablespoons  vegetable oil or 2  tablespoons olive oil
• 1⁄2 cup heavy cream

• for garnish

•  sour cream
•  grated cheese
•  green onion

Directions

1. Heat 1 tablespoon oil in saute pan. Cook chicken until no longer pink. Remove and drain chicken; wipe pan clean.
2. Heat other 1 tablespoon oil in pan and saute onions and garlic until soft, but not brown.
3. Place chicken, onion mixture, beans and chicken broth in slow cooker. Add seasonings and stir.
4. Cook on low for 4 hours. If you want it thicker, mix a small amount of corn starch and cold water (1 teaspoon to 1 tablespoon ratio) and add slowly to chili at the end while it is still cooking in the slow cooker.
5. Garnish with a dollop of sour cream, grated cheese and/or green onion if desired.