Crockpot White Chicken Chili

Crockpot White Chicken Chili

from chelseasmessyapron.com
310 min

This creamy, flavor-packed Crockpot White Chicken Chili is the ultimate "set it and forget it" meal! Sweet corn, fire-roasted green chiles, tender chicken, white beans, and a simple seasoning blend make it delicious.

Ingredients

  • Cooking spray
  • 1 (10-ounce) can green enchilada sauce
  • 2 (15.5-ounce) cans Great Northern beans (drained and rinsed)
  • 1 pound boneless skinless chicken thighs (or breasts, see note 1)
  • 1-1/2 cups frozen corn
  • 2 (4-ounce) cans diced green chiles (mild)
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken stock (or broth, see note 2)
  • 1 (8-ounce) package cream cheese (see note 3)
  • 1/4 cup finely chopped cilantro (optional)
  • 1 large lime (optional)
  • Optional toppings for serving (see note 4)

Directions

  1. 1

    Spray the inside of a 6-quart crockpot with cooking spray. Trim any fat from the chicken and, if using breasts, cut into 2-3 pieces.

  2. 2

    Add all "add first" ingredients to the crockpot. Stir to combine and ensure the chicken is submerged.

  3. 3

    Cover and cook on low for 4-6 hours or on high for 3-5 hours, until the chicken easily shreds.

  4. 4

    Remove the chicken from the crockpot and shred it in a bowl. Don't add it back into the crockpot yet.

  5. 5

    Soften the cream cheese in the microwave (about 1 minute) and add it to the crockpot. Use a whisk to briskly mix the softened cream cheese into the chili. Once smooth, return the shredded chicken to the crockpot and stir in cilantro and 1 to 2 tabelspoons lime juice (optional).

  6. 6

    Ladle chili into bowls and top with your favorite toppings like cheese, sour cream, avocado, or tortilla strips.