Slow Cooker White Chicken Chili

This deliciously creamy White Chicken Chili with corn and white beans is perfect for warming up on a cold night or bringing to a game-day party. Try serving it in our delicious bread bowls!

Cut down on the prep work!

Our Pierce’s Seasoned Diced Chicken Breast (#7787) is a kitchen staple for many reasons, and not just because of how handy it is to have on hand! To skip dealing with raw meat, just add the desired amount of our diced chicken breast halfway through cooking.

Slow Cooker Favorites

• Slow Cooker Sweet Pork Quesadillas
• Crock Pot Lasagna
• Slow Cooker Teriyaki Chicken

This deliciously creamy White Chicken Chili with corn and white beans is perfect for warming up on a cold night or bringing to a game-day party.

Slow Cooker White Chicken Chili

Ingredients:

• 1 10-oz can green enchilada sauce (we use mild)
• 2 15-oz cans white (great Northern) beans, drained and rinsed
• 1 lb. Kirkland Boneless, Skinless Chicken Thighs (#1317) or Sun-Land Chicken Breasts (#5513), thawed, cut into large pieces
• 1 can fire-roasted corn, drained
• 2 4-oz cans diced fire-roasted green chiles, undrained
• 3/4 tsp AP Cut & Sifted Oregano (#1445)
• 1 Tbsp AP Mild Chili Powder (#1014)
• 1 Tbsp AP Ground Cumin (#1442)
• 3/4 tsp AP Mild Paprika (#1697)
• 3-4 Tbsp SubHerb Farms Fresh Frozen Cilantro (#1921)
• AP Coarse Black Pepper (#1028) and Regal Fine Sea Salt (#1146)
• 2 cups chicken broth (#1038) or stock
• 8 ounces Schreiber Cream Cheese (#1799), softened
• Pick your favorite add-ins: sour cream, fresh lime juice, additional cilantro, avocado dices (#1645), jalapeños, Monterey Jack cheese, tortilla strips

Instructions:

1. First, add a Pan-Saver Liner (#1089) to your Crock-Pot for easy cleanup!
2. Then, add the enchilada sauce, drained and rinsed white beans, and trimmed chicken to the slow cooker. If using chicken breasts, but sure to cut into smaller pieces.
3. Next, add in the corn, green chilis, spices, and chicken stock or broth. Stir together and make sure the chicken is covered.
4. Cover and cook on low for 5-7 hours or high for 3-5 hours, or until the chicken easily shreds.
5. Remove the chicken from the crock pot and place into a bowl. Shred with 2 forks or an electric mixer.
6. Meanwhile, add the softened cream cheese into the slow cooker and mix until fully incorporated. Add the chicken back into the soup and stir again.
7. Garnish with green onions (#1864), and serve with desired toppings (ideas listed above).

Adapted from: https://www.chelseasmessyapron.com/crock-pot-white-chicken-chili/

Comments

1. New Orleans Gumbo - Alisons Pantry Delicious Living Blog - […] Slow Cooker White Chicken Chili […]