Slow Cooker White Chicken Chili

Adapted from: White Bean Chicken Chili

Yield – 8 servings

Preparation Time – 10 minutes

Cooking Time – 4 hours

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 small white onion, chopped
• 4 oz. can green chilies, drained
• 4 cups chicken stock, broth or bouillon equivalent
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 – 15 oz. cans Great Northern Beans, drained and rinsed
• 1 cup sour cream
• 1/2 cup whole milk or heavy cream
• Salad, as side dish

Directions

• In your slow cooker, add the chicken breasts, onion, green chilies, stock, ground cumin, salt and pepper, and Great Northern white beans. (Do NOT add the sour cream and milk when you start the slow cooker.)
• Cook on high for 4 hours or low for 6 – 8 hours. Use 2 forks to shred the chicken.
• Immediately before serving, stir in the sour cream and cream/milk.
• Prepare fresh veggies.
• Serve White Chicken Chili with side of fresh veggies.

To freeze ahead, add the chicken, onion, chilies, chicken stock, cumin, and salt and pepper, and beans to a gallon freezer bag. Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking as directed above. Add the sour cream and cream/milk just before serving.