SLOW COOKER WHITE CHICKEN CHILI
1 lb chicken breasts
1.5 c chicken broth
3 cloves of garlic minced
1 4.5 oz can green chilies
1 celergy stalk chopped
1/2 sm onion finely chopped
1 tsp oregano
1/4 tsp cayenne
Salt and Pepper
1/4 c heavy whipping cream
4 oz cream cheese
Trim chicken and place into crock. Top with broth, garlic, chilies, celery, onion, oregano, cayenne, salt and pepper. Cook on high for 4 hours or low for 6-8 hours.
Remove chicken from crock and shred. In a seperate bowl mix together the cream and cream cheese (microwave cream cheese for 30 sec to soften).
Add the chicken and cream sauce back to the crock and stir to combine. Cook on high for an additional 20 min.
Top with your favorite chilie toppings. My favorite are shredded white cheddar, sour cream, and jalapenos!
Enjoy!
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