Slow Cooker White Chicken Chili

    Boy oh boy, we needed the rain that we got this week! It's going to be a hot and dry summer in Florida. I woke up early on Tuesday morning and cleaned the dust off the ole' crockpot! It was pouring rain as my chicken chili simmered away for a few hours. It has just enough kick! We really enjoyed this recipe!

Slow Cooker White Chicken Chili

Ingredients:

- 1 pound of boneless skinless chicken breast

- 1/4-1/2 teaspoon of chili powder

- 1/4 teaspoon of cayenne pepper

- 1 teaspoon of cumin powder

- salt and pepper to taste

- 2 large bay leaves

- 3 cups of chicken broth

- 1 small onion, chopped

- 1 whole fresh jalapeño, diced
- 1 (4 ounce) can of diced green chilies
- 2 (15 ounce) cans of great northern white beans
- 1 (15 ounce) can of whole kernel corn
- small handful of fresh cilantro, chopped
- 1/4 cup of sour cream
- 4 ounces (half a brick) of cream cheese, softened
    Place the raw chicken into the bottom of your slow cooker. Top it with the chili powder, cayenne, cumin, salt, pepper, bay leaves, and chicken broth. Cook on low for 2 hours. Then, add in the onion, jalapeño, green chilies, and white beans. Let cook on low for 4 hours. By now, the chicken will be fall apart tender and ready to shred. Shred the chicken and add back to the pot. Next, add the corn, cilantro, sour cream, and cream cheese. Stir well, let cook for another 30 minutes, and then serve warm.