This pesto white chicken chili brings a little brightness to the gray days of January. It’s cozy and creamy, but the hit of basil and garlic keeps it feeling lively instead of heavy. Think classic comfort with a fresh twist…easy to make, easy to love and perfect for settling in after a long winter day.
Servings: 6
Prep time: 10 minutes
Cook time: 3-4 hours
Total time: ~3.5 hours
Ingredients:
- 1 white onion, diced
- 3 T garlic, minced
- 1½ pounds boneless skinless chicken breast
- 2 cups low sodium chicken broth
- 3 cans low sodium great northern beans, drained and rinsed
- 1 can no salt added corn, drained and rinsed
- 1 T Italian seasoning
- 1 can no salt added Rotel
- 8 ounces cream cheese
- ½ cup basil pesto
Instructions:
- Add onion, garlic, chicken, chicken broth, beans, corn, Italian seasoning and Rotel to your crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
- Shred the chicken directly in the crockpot using two forks.
- Stir in the cream cheese and pesto, then cover and cook for another 15–20 minutes, until the cream cheese has melted and everything is creamy and well combined. Enjoy!
