CrockPot Slow Cooker White Chicken Chili

Delicious creamy white chicken chili made simple in the Crock-Pot® Slow Cooker! Perfect for game day homegating!

CrockPot Slow Cooker White Chicken Chili

Ingredients
  1. 1 can (10 ounces) green enchilada sauce (we use mild)
  2. 2 cans (15 ounces EACH) white (great Northern) beans, drained and rinsed
  3. 1 pound boneless skinless chicken thighs or breasts, thawed not frozen, cut into large pieces
  4. 1 can fire-roasted corn, drained
  5. 2 cans (4 ounces EACH) diced fire-roasted green chiles (we use mild), undrained
  6. 3/4 teaspoon ground oregano
  7. 1 tablespoon ground chili powder
  8. 1 tablespoon ground cumin
  9. 3/4 teaspoon paprika
  10. 3-4 tablespoons fresh cilantro
  11. Freshly cracked pepper and fine sea salt
  12. 2 cups chicken broth or stock (I like stock best)*
  13. 1 package (8 ounces) cream cheese, softened
  14. Pick your favorite add-ins: sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeños, Monterey Jack cheese, tortilla strips

Instructions
  • In a 6 quart Crock-Pot® Slow Cooker pour in the green enchilada sauce, drained and rinsed white beans, and fat-trimmed boneless skinless chicken thighs or breasts. (If you use breasts, cut each breast into 2-3 large pieces).
  • Add in the fire-roasted corn, diced fire-roasted green chiles, oregano, chili powder, cumin, paprika, and salt and pepper to taste. I add about 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference noting that stock does have a good amount of salt in it. Add in the chicken stock or broth. Stir everything until combined making sure the chicken is submerged in the liquid.
  • Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.