Creamy Crockpot White Chicken Chili

NOTE!!!** to thicken chili even more, mix 1 Tbsp of cornstarch into 2-3 Tbsp of milk/half and half/chicken broth or water. Stir until cornstarch dissolves, then stir that mixture into the chili. Cook until thickened to your liking. STOVETOP DIRECTIONS Cut chicken breasts into 3 pieces each, then set aside. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot. Heat over MED heat and add onions. Cook for 4-5 minutes, then add garlic for 1 minute, stirring often. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Stir. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir. Increase heat to MED HIGH and bring to a boil. Reduce heat to simmer. Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe. INSTANT POT (PRESSURE COOKER) DIRECTIONS Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot). Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder. Stir. Cube cream cheese and place on top of the chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.** Remove the chicken breasts to a plate or bowl and shred with 2 forks. Add half and half. Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half, then return the shredded chicken and stir to combine. Serve garnished as desired.

Great

% Daily Values based on a 2,000 calorie diet