Slow Cooker White Chicken Chili
-4 cups cooked chicken breast, shredded or diced
-1 medium sweet onion, diced (about 1/2 cup)
-2 cans white beans (navy or great northern)
-1/2 tsp. salt
-1/4 tsp. black pepper
-1 tsp. garlic powder
- 2 tsp. cumin
-1 tsp. oregano
-pinch of cayenne pepper
-3 Knorr chicken bouillon cubes (if you use another brand of the
small square ones use about 6)***
-5-6 cups water (depending how thick you like it)
-1/4 cup chopped jalapenos (can substitute a small can of mild green
chilies if you don't like too much heat)
-dash of hot sauce to taste (I use Tabasco, but this is optional)
-8 oz. cream cheese
-2 cups shredded Monterrey jack or pepper jack cheese
Garnishes:
green onions, chopped
Monterrey Jack and Cheddar cheeses
jalapeno pepper rings
***you can substitute 6 cups of chicken broth for the water and
bullion cubes if desired
Combine all of the ingredients in the slow cooker, except the cream
cheese and Monterrey Jack or pepper jack cheeses. Set the slow cooker
on low and cook for 5 to 6 hours.
The last hour add the cream cheese, cubed and the 2 cups Monterrey
Jack or pepper jack cheese. Stir about halfway through just to blend
as it melts.
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