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Put all in the crock-pot, set it on high and walk away for 4 to 5 hours and you have supper ready!  An easy and very tasty white chicken chili recipe that you will want to add to your regular rotation.  This recipe is very flexible as you can make it very mild or you can make it quite spicy, depending on your preference and that of your family.


2 lbs 10 oz chicken breasts (1.2 kg)

  (without bones or skin)

1 cup diced onion (250 mL)

2 to 3 jalapenos, OR use canned to taste, OR

  poblano peppers for less spicy result

1 tbsp crushed garlic (15 mL)

8 oz cream cheese (250 mL)

2 cups chicken stock (500 mL)

1 tbsp mild chili powder (15 mL)

1 tsp salt* (5 mL)

1 tsp ground cumin (5 mL)

1/2 tsp black pepper (2 mL)

Toppings (optional):

Cheddar cheese

Crumbled bacon

Sour cream


Place chicken breasts (cut and separate them if joined) in crock-pot.  

In frying pan in a little olive oil, fry onion until turning translucent.  Add jalapenos (chopped and seeds removed), OR poblano peppers.  If using canned jalapenos place on top of chicken in crock-pot.  Cook the vegetables until tender.  Add garlic and cook another 2 minutes while stirring.  Place vegetables on top of chicken and cream cheese broken up on top of the vegetables.

In medium bowl, whisk together chicken stock, chili powder, salt, cumin and black pepper.  Pour over chicken, vegetables and cream cheese. Set the crock-pot on high and check after 4 hours.  Shred the chicken in the crock-pot. Stir well to combine the cream cheese.  Cook another hour on high.  The liquid will be fairly thin.  You can thicken it at this point with a little cornstarch (stir some into the liquid) or xanthan gum (go easy on this; I am not a fan), however, keep in mind the chili will thicken in the refrigerator and it is nice to have extra liquid as a result. 

Helpful Hint:  *If using commercial chicken stock, you may want to use less salt. *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  8 servings

1 serving

292.6 calories

39.8 g protein

11.6 g fat

1.3 g fiber

4.3 g net carbs 

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