Prep this chili for 20 minutes then let your crockpot do the rest of the cooking!
Prep Time 20minutes
Cook Time 8hours
Total Time 8hours20minutes
Servings 8(350g) each
2-3 clovesgarlic, minced
1 14.5 oz canreduced sodium chicken broth
114.5 oz canreduced sodium diced tomatoes
14.5 oz candiced green chilies
215 oz cancorn kernels, drain and rinsed
215 oz canwhite beans, cannellini, drain and rinse
4largeorganic chicken breastsapprox 2-2.5 pounds
Making the Roux
1/2cupreduced fat milk
4ozHeavy whipping cream
7ozplain Greek yogurt1 small container
Place the 4 raw chicken breasts in the bottom of the crockpot, cover with all of the spices on top, then throw in the rest of the ingredients before the cream base roux.
Cook on low 6-8 hours. One hour before serving, melt the butter in a saucepan over medium heat, slowly whisk in the flour and allow it to bubble and brown a little. Approx 3-5 minutes. Next, whisk in milk, cream, chicken bullion, yogurt and black pepper. Simmer another 4-5 minutes.
Pour roux mixture into crockpot. Shred the chicken with two forks and allow the sauce to thicken while cooking on low for another hour. It may be easier to remove the chicken and shred over a pan or plate and then place back in crockpot.
Additional toppings not listed could be: cilantro, cheese, hot sauce or tortilla strips! (Nutrition facts not included for toppings)
Enjoy our favorite winter chicken chili recipe! Servings are based off of 350 grams each!