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Cheesy Chicken Chili from miss in the kitchen
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4 from 1 vote

Slow Cooker Cheesy Chicken Chili

Prep Time10 minutes
Inactive Time9 hours 54 minutes
Total Time10 hours 10 minutes
Servings: 4
Author: Milisa

Ingredients

  • 2 pounds chicken breasts cut into bite- sized chunks
  • 2 15 oz cans white cannelini beans rinsed and drained
  • 2 cups chicken broth
  • 1 cup salsa verde
  • 2 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 3 tablespoons cornstarch
  • 2 cups shredded Kerrygold Blarney Castle Cheese
  • 1 cup shredded Kerrygold Aged Cheddar Cheese plus more for garnish if desired
  • 2 green onions chopped for garnish
  • 2 tablespoons chopped fresh cilantro or parsley for garnish

Instructions

  • Place chicken, chicken broth, salsa verde, garlic, cumin and salt in slow cooker. Stir to combine. Cover and cook on low for 6 to 8 hours or on high for 3-4 hours.
  • In a bowl, whisk together cream and corn starch. Whisk into chili until well combined. Stir in shredded cheese. Cover and cook for 20-30 minutes or until chili is thickened. Serve immediately and garnish with green onions and cilantro or parsley.
  • Great served with your favorite tortilla chips.