Crockpot White Chicken Chili

Ingredients

• 1 (10-oz) can green enchilada sauce
• 2 (15.5-oz) cans Great Northern white beans, drained and rinsed
• 1 lb boneless, skinless chicken thighs
• 1 cup frozen corn
• 1 (4-oz) can diced green chiles, mild
• 1 tsp dried oregano
• 1 tsp paprika
• 2 tsp chili powder
• 2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 1/3 cups chicken stock
• 6 oz cream cheese
• 3 tbsp finely chopped cilantro, optional
• 1 lime, juiced, optional

Combine Ingredients in the Slow Cooker

Place the chicken thighs, enchilada sauce, white beans, corn, green chiles, and all dried seasonings into a 6-quart slow cooker. Pour in the chicken stock and stir everything to combine, making sure the chicken is submerged.

Cook the Chili

Cover the slow cooker and cook on low for 4-6 hours or on high for 3-5 hours, until the chicken is tender and easy to shred.

Shred the Chicken and Finish the Chili

Remove the chicken from the slow cooker and shred it with two forks.

Soften the cream cheese in the microwave for about 30-60 seconds. Whisk the softened cream cheese into the chili until the base is smooth and creamy.

Return the shredded chicken to the slow cooker, stir in the optional cilantro and lime juice, and serve.

Pin Print

Crockpot White Chicken Chili

This chili gets its rich, layered flavor from green enchilada sauce, which simmers with the chicken and beans in the slow cooker – it’s a simple addition that adds a depth you wouldn’t get from broth alone.

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Cook Mode(Keep screen awake)

Ingredients

• 1 can green enchilada sauce 10-oz
• 2 cans Great Northern white beans 15.5-oz, drained and rinsed
• 1 lb boneless skinless chicken thighs
• 1 cup frozen corn
• 1 can diced green chiles 4-oz, mild
• 1 tsp dried oregano
• 1 tsp paprika
• 2 tsp chili powder
• 2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 1/3 cups chicken stock
• 6 oz cream cheese
• 3 tbsp finely chopped cilantro optional
• 1 lime juiced, optional

Method

• Add chicken thighs, enchilada sauce, beans, corn, chiles, oregano, paprika, chili powder, cumin, salt, pepper and stock to slow cooker.
• Stir to combine and submerge chicken.
• Cook on low 4-6 hours until chicken is tender OR or 3-5 hours on high.
• Remove and shred chicken with forks.
• Microwave cream cheese 30-60 seconds until soft.
• Whisk softened cream cheese into chili until smooth.
• Return shredded chicken to pot.
• Stir in cilantro and lime juice if using.

Notes

For thicker chili, leave lid off for final 30 minutes of cooking.