Creamy Slow Cooker White Chicken Chili

This recipe makes me think of cold winter evenings, slippers, games, candles, and all things cozy.  Serve with tortilla chips, shredded cheddar cheese, salsa, and as many other toppings as you wish.  Some more topping ideas: chopped avocado, chopped cilantro, guacamole, tomatoes. 

3-4 boneless, skinless chicken breasts
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
dash of cayenne pepper
14.5 oz. can chicken broth
4.5 oz can chopped green chiles
15 oz. can white corn, drained
2 15.5 oz. cans white beans, drained
3 T. butter
3 T. flour
1 cup milk
1 tsp. chicken bullion
1/4 tsp. white pepper
1/2 tsp. seasoned salt
1/2 cup sour cream

Place chicken breasts on the bottom of the slow cooker, add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chilies, corn, and beans.  Cook on low for 6-8 hours.

About an hour before serving:  In a saucepan melt butter over medium heat.  Whisk in flour, and allow to bubble and brown a bit.  After a few minutes gradually whisk in the milk and the chicken base.  Simmer for 4-5 minutes, whisking frequently, until thickened.  Add salt and pepper.

Add sauce and sour cream to slow cooker and stir to combine.  If chicken has not already shredded with stirring, take our large pieces, shred with two forks, and return to the slow cooker. 

Cook on low until ready to serve.



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