CREAMY CROCKPOT WHITE CHICKEN CHILI

Last summer when we camped with my sister’s family and some family friends, my sister made this white chicken chili, froze it in Ziplocs and then warmed it up in a dutch oven for dinner.
It was pretty slick for campground cooking. I’m all about doing the prep work at home ahead of time where my dishwasher can do the dirty work for me!
It’s one of my family’s favorite meals in the wintertime, and I’ve made a few changes to make the recipe a little healthier.
The original recipe calls for canned soup and a packet of taco seasoning, and I simply made a white sauce that substitutes for the canned soup, and added the spices one by one. This cuts down on the processed food a little bit, and really doesn’t add too much time to the prep.

INGREDIENTS

• 3-4 boneless skinless chicken breasts, uncooked
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash of cayenne pepper
• 14.5 ounce can chicken broth
• 4.5 ounce can chopped green chiles
• 15 ounce can white corn, drained
• 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon Better Than Bullion chicken base
• 1/4 teaspoon white pepper
• 1/2 teaspoon seasoned salt
• 1/2 cup sour cream

INSTRUCTIONS

1. Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
2. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
3. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
4. Pour sauce into crockpot and mix to combine.
5. .....................................

for full instruction please see : lovelylittlekitchen.com

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