When we joined forces with At Home On The Range, we expected to get lots of questions about whether we still carried particular products, how the gift cards would transfer, etc. You know, the logistics type stuff. Instead, what we have found is that people want to know what happened to At Home On The Range's recipes!
We shouldn't have been surprised, that's why we're all here - because we love to cook and eat and share and talk about food! So, today we're bringing back one of the most requested recipes that you may have been missing: Slow Cooker Creamy White Chicken Chili
It's that time of year when it's too hot for the oven and we're turning to those kitchen appliances that don't heat up the house (I'm looking at you, slow cooker). It's also a time when we're back to school, but school is home, home is work, and we're juggling teaching, parenting, zoom conferencing, the relationship challenges of close quarters, and oh... that daily cooking task they call dinner.
This recipe is here to say "You got this". Fast to throw together, and if our recipe requests are any indicator, sure to be a crowd pleaser!
Keep those requests coming - and rest assured, we have all of At Home On The Range's recipes and will be gradually transferring them to this site. We're happy to take requests and get your favorites loaded up first!
2 (15oz) cans great northern beans, drained and rinsed
2 (4oz) cans diced green chiles
1 (15oz) can corn, drained
1 teaspoon salt
1 teaspoon cumin
¾ teaspoon oregano
½ teaspoon black pepper
½ teaspoon chili powder
¼ teaspoon cayenne pepper
Small handful fresh cilantro, chopped
Add 15 minutes before serving:
4 oz cream cheese, softened
¼ cup half and half
Toppings as desired
Sliced jalapenos
Sliced avocado
Sour cream
Cilantro
Tortilla strips
Shredded cheese
Fresh limes, squeezed
Directions
Add chicken breasts to the bottom of your slow cooker. Top with salt, cumin, oregano, black pepper, chili powder, cayenne, onion, garlic, beans, chiles, corn, broth and cilantro. Give everything a good stir then cover and cook on low for 8 hours or on high for 3-4 hours if you’re tight on time.
After 8 hours, remove the chicken and shred, then return to slow cooker.
Add cream cheese and half and half and stir again. Cover and cook on high for 15 minutes until creamy and slightly thickened.
2 (15oz) cans great northern beans, drained and rinsed
2 (4oz) cans diced green chiles
1 (15oz) can corn, drained
1 teaspoon salt
1 teaspoon cumin
¾ teaspoon oregano
½ teaspoon black pepper
½ teaspoon chili powder
¼ teaspoon cayenne pepper
Small handful fresh cilantro, chopped
4 oz cream cheese, softened
¼ cup half and half
Sliced jalapenos
Sliced avocado
Sour cream
Cilantro
Tortilla strips
Shredded cheese
Fresh limes, squeezed
Directions
Add chicken breasts to the bottom of your slow cooker. Top with salt, cumin, oregano, black pepper, chili powder, cayenne, onion, garlic, beans, chiles, corn, broth and cilantro. Give everything a good stir then cover and cook on low for 8 hours or on high for 3-4 hours if you’re tight on time.
After 8 hours, remove the chicken and shred, then return to slow cooker.
Add cream cheese and half and half and stir again. Cover and cook on high for 15 minutes until creamy and slightly thickened.
