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Slow cooker White Bean Chicken Chilli Recipe

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This recipe for Slow cooker White Bean Chicken Chilli, by , is from Cooking with Carol, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Irene Launder


1 pound boneless chicken breast- trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
1 jalapeno pepper diced with seeds (if you like the heat)
24 oz. chicken broth
2 15 oz. can great northern beans (cannelloni beans also work)
2 4 oz. cans of diced green chilies (as hot as you like)
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
3/4 teaspoon oregano
1/2 teaspoon chili powder (can double if you like the heat)
1/4 teaspoon cayenne pepper (can double if you like the heat)
* small handful of fresh cilantro (optional)
4 oz. reduced fat cream cheese (optional)
1/4 cup half and half

Add chicken breast to the bottom of slow cooker, top with salt, pepper, cumin, oregano, chilli powder, and cayenne pepper.
Top with diced onion, minced garlic, jalapeno, white beans, green chilies, corn, chicken broth and cilantro (optional)
Cover and cook on LOW for 8 hours or HIGH for 4-6 hours
Remove chicken to a mixing bowl and shred, return to slow cooker
Add cream cheese (optional) and half and half, stir, then cover and cook on high for 15 minutes until chili is creamy and slightly thicken
Stir well and serve with desired toppings©

Personal Notes:
Personal Notes:
Not my recipe, except for the addition of double the spices and adding the jalapeno
I made this and it is so dang good!




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