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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
Cook Time 4 hours
Total Time 4 hours 10 minutes

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.