CrockPot White Chicken Chili with Cowboy Caviar
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 ½ - 2 lbs. boneless, skinless chicken breast
1 tsp. salt, or to taste
½ tsp. black pepper
1 tsp. ground cumin
1 tsp. dried oregano leaves
1 tsp. paprika
¼ - ½ tsp. cayenne (optional)
1 medium yellow or white onion, diced
2 - 3 cloves garlic, minced
8 oz. diced green chiles
¾ cup salsa verde (green salsa)
1 24 oz. jar Paisley Farm Cowboy Caviar, drained
¼ cup minced fresh cilantro, or to taste (optional)
4 - 6 cups chicken broth
8 oz. cream cheese, cut into chunks
½ cup half and half (2% milk, whole milk, or cream will also work)
1 tbsp. lime juice (about 1 lime)
Optional Toppings:
Sliced fresh or pickled jalapeno
Sliced avocado
Fresh cilantro leaves
Shredded cheese
Lime wedges
Tortilla chips
Instructions
- Place the chicken in a large slow cooker. Top with the salt, black pepper, ground cumin, oregano, paprika, and optional cayenne. Rub the spice mixture over the chicken.
- Add the diced onion and garlic to the slow cooker, along with the diced green chiles, salsa verde, cowboy caviar, cilantro, and chicken broth. Stir.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Remove the chicken from the slow cooker and place on a cutting board or in a large mixing bowl.
- Shred the chicken and return to the slow cooker. Add the cream cheese, half and half, and lime juice. Stir, cover, and cook on HIGH for an additional 20 to 30 minutes, or until the cream cheese is melted and the chili is creamy and slightly thickened. Taste and add additional salt if necessary.
- Serve with toppings of choice and enjoy!