It is only in the 30’s here today. I am told that it will stay this way until Thursday so I decided that I needed something warm to take for lunch and dinner. I decided it was White Chicken Chili weather. I haven’t made it this winter. This recipe is based on one found at Mel’s Kitchen Cafe and you can find the original recipe here.
White Chicken Chili
Ingredients
1 pound of boneless chicken tenders
1 medium onion diced
2 cloves of fresh garlic minced
2 cans (15 1/2 ounces) Great Northern Beans rinsed and drained
2 1/2 cups of fat-free chicken broth
1 can chopped green chilies ( use less if you do not like your chili with heat)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup 2% Greek yogurt
1/4 cup whipping cream
Directions
1. Place the chicken tenders in the slow cooker.
2. Add the onion, garlic beans and green chilies as well as the spices. Stir the ingredients
3. Cook on high for 3 hours (or low for 5-7 hours).
4. Remove the chicken and shred or cut into bite size pieces-I found it shredded easily.Stir back into crock pot after shredding. Turn slow cooker to low.
5. Mix the Greek yogurt and whipping cream together. Add this into the slow cooker and fold in chili. Allow the chili to heat through .
The chili is now ready to serve. Enjoy
Blooming Burgh Boomer 
Looks delicious, and I love the fact that it can be made in a slow cooker. As the weather heats up here in Arizona, I’m always looking for ways to make good meals without heating up the kitchen. I will try this. Thanks for sharing Kathy.
My slow cooker gets quite a bit of use. Like you I use it year round. This is one of my favorite white chicken chili recipes
I had to click on this because I shared my white bean chicken chili recipe today too! Looks good! I really love this kind of chili…I’ll have to try out your version too!
Your recipe looks delicious too! I will have to try your version too. Thanks for stopping by and commenting.
I have a recipe, similar to this one, that I make often. We love our White Chicken Chili!
I had another recipe for it but have to say this one is the best I have tasted. Thanks for dropping by