Easy Crockpot White Chicken Chili
This white chicken chili recipe is perfect for cold days. I use store bought shredded chicken and replace the corn with an 11 oz. can of Green Giant Steam Crisp Mexicorn. Try it and you will love it!
Ingredients:
1 lb. Boneless skinless chicken breasts (16 oz.)
1 Can of green enchilada sauce (10 oz.)
2 Cans of white Great Northern Beans (15.4 oz.) - drained and rinsed
1 Can of corn (15 oz.) - drained
2 Cans of diced fire-roasted green chiles (4 oz.) - undrained
2 Cups of chicken stock or broth
1 Package of cream cheese (8 oz.) - room temperature
1 Tbsp. Chili Powder
1 Tbsp. Ground Cumin
1 Tbsp. Salt
1 Tbsp. Pepper
3/4 tsp. Paprika
Optional Toppings:
Cilantro
Lime juice
Cheese
Sour cream
Avocado
Chips
Directions:
- Add chicken to the bottom of your crockpot & throw remaining ingredients on top (leave the cream cheese until the end).
- Cook on high for 4 hours or low on 6/8 hours.
- Remove chicken & shred it. Add the chicken back in & stir in the room temperature cream cheese.
- Stir it all together & add toppings of your choosing (cilantro, lime juice, cheese, sour cream, avocado, & chips).
- Enjoy your delicious chili!