Crockpot White Chicken Chili
A creamy slow cooker chili with shredded chicken, white beans, corn, and salsa verde.
Equipment
- 6-quart slow cooker
- Two forks
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts fresh or fully thawed
- 2 can white beans 15 ounce cans, drained
- 1 cup corn kernels fresh or frozen
- 16 oz salsa verde
- 1 cup low sodium chicken broth
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- ¼ tsp black pepper
- 4 oz cream cheese cubed
- 1 tbsp lime juice
- ¼ cup fresh cilantro chopped
Instructions
Cooking
- Load the slow cooker. Add the onion, garlic, beans, corn, salsa verde, broth, cumin, and pepper, then set the chicken on top.
- Cook. Cover and cook on low for 6 to 7 hours, until the chicken reaches 165 degrees F and shreds easily.
- Shred. Move the chicken to a plate, shred it with two forks, and return it to the pot.
- Add the cream cheese. Stir in the cubed cream cheese, cover, and cook 15 to 20 minutes, until melted and creamy.
- Finish. Stir in the lime juice and cilantro, then serve hot with cheese and crushed chips.
Notes
Substitutions: Use boneless chicken thighs in place of breasts, or green enchilada sauce in place of salsa verde.
Tips: Never use frozen chicken in the slow cooker. Cheese and tortilla chips for topping are not included in the nutrition numbers.
Storage: Refrigerate for 3 days. Reheat to 165 degrees F. Freezing is not recommended because of the cream cheese.