This ultra-creamy white chicken chili recipe is low carb and family friendly. It’s the perfect comfort food for chilly evenings or busy weekends.
Ingredients
- 2 pounds chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ cup chicken stock
- 9oz (2-4.5oz cans) chopped green chiles drained
- 3 tablespoons butter
- ½ cup heavy cream
- 4 ounces cream cheese
- ½ cup sour cream
- ⅓ cup chopped cilantro if desired
- ⅓ cup red onion peeled and chopped
- 1 cup shredded Pepper-Jack cheese
Method
- Place chicken breasts in the crockpot.
- Add the chili powder, cumin, garlic powder, chicken stock, and green chiles.
- Cook on low for 7 hours.
- An hour before serving heat the butter, cream, cream cheese, and sour cream in a saucepan, whisking until smooth.
- Shred the chicken in the slow cooker with two forks.
- Add the cream mixture to the chicken mixture in the slow cooker and cook on low for about 1 more hour.
- Sprinkle with cilantro, red onion, and Pepper Jack to serve.
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