WIDOWMAKERS WHITE CREAMY CHICKEN CHILI

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Welcome back to the kitchen! This week I’m making an EASY chili recipe in the crockpot. It’s a simple, no-fuss dinner that’s perfect for a weeknight meal. Get ready to dive into some delicious recipes on this COOKING CHANNEL!
HERE IS RECIPE:
1 onion, chopped
1 10 ounce can of cream of chicken soup
1 16 ounce jar salsa verde
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon kosher salt
1 lb boneless skinless chicken breasts
1 lb boneless skinless chicken thighs
2 15 ounce can great northern beans, drained
1 8 ounce block cream cheese
1/2 cup water
1 1/2 cup shredded monterey jack cheese, plus more for topping
Avocado, chopped cilantro and lime wedges for serving

1. Combine onion, cream of chicken soup, salsa verde, chili powder, cumin, and salt in a slow cooker and stir well. Add chicken breasts and chicken thighs, cover, and cook on High for 2 1/2 hours.

2. Remove chicken from the slow cooker and roughly chop. Return chicken to slow cooker and add in beans, cream cheese, water, and Monterey Jack cheese.  Stir to combine and cover and cook on High 30 to 45 minutes more, stir, and continue to cook until cream cheese is melted, up to 45 minutes more.

3. Stir well and serve topped with more shredded cheese and desired toppings.

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