Ingredients
The following ingredients have 12 Servings
- 1 1/2 lbs boneless skinless chicken breasts (about 3 - 4 large breasts)
- 2 cups chicken stock
- 4.5 oz can of green chiles
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 bag (16 oz frozen corn)
- 2 15.5 oz cans white beans (drained and rinsed (I used 1 can of Cannelini and 1 can of Navy beans))
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon Better Than Bullion Chicken Base (or 1 boullion cube)
- 1/2 teaspoon white pepper
- 1/2 cup sour cream
Instruction
- Place chicken breasts in the bottom of your slow cooker
- Add chili powder, onion powder, cumin, garlic powder and cayenne
- Top with beans, corn, chiles and finally, the chicken stock
- Cook on low for 5 - 7 hours
- Remove the chicken from the slow cooker and shred the chicken using 2 forks. Return the chicken to your slow cooker.
- In a non-stick skillet, melt the butter. Sprinkle the flour over the butter and whisk to completely blend. Allow the butter/flour mixture to cook until is starts to brown. Slowly whisk in the milk and boullion, making sure all lumps are gone.
- Allow this mixture to cook for about 5 minutes or until it starts to thicken.
- Add the butter/flour/milk mixture to the crockpot and stir to combine
- Add the sour cream.
- Cook for another hour on low and serve!
