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crockpot white chicken chili

Crockpot White Chicken Chili

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Crockpot White Chicken Chili
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Crockpot White Chicken Chili

Recipe by Emily
Servings

6-8

servings

Do you love an easy crockpot recipe? I do! This one is delicious and so easy to make even for a busy weeknight!

Ingredients

  • 1 can green enchilada sauce (mild)

  • 2 cans (15.5 oz each) Great Northern white beans (drained and rinsed)

  • 1.5 pounds boneless, skinless chicken breasts

  • ¾ teaspoon dried oregano

  • ¾ teaspoon paprika

  • 1 tablespoon ground chili powder

  • 1 tablespoon ground cumin

  • Salt and pepper to taste

  • 2 cups chicken broth

  • 1 8 oz package cream cheese

  • Toppings (optional): shredded cheese, sour cream, corn chips, cilantro, lime juice, avocado

Directions

  • Spray crockpot with non-stick spray (or you can use a liner- I use them for all crockpot meals for easier clean-up).
  • Place chicken breasts in crockpot (I usually cut each breast into 2-3 smaller pieces)
  • Add 1 can green enchilada sauce, 2 cans white beans, 1 can corn, ¾ teaspoon each of oregano and paprika, 1 tablespoon each of chili powder and cumin, salt and pepper, and 2 cups chicken broth. Stir together and make sure the chicken is completely submerged.
  • Cook on low for 5-7 hours or high for 3-5 hours (until chicken is cooked and shreds easily).
  • Remove chicken breast to another bowl and shred it (you can shred with forks or using the paddle attachment of a KitchenAid Mixer)
  • Place 8 oz cream cheese in a microwave safe bowl and microwave for approximately 30-60 seconds (keep an eye on it) to melt/soften it. Then add the cream cheese to the crockpot. Using a whisk, whisk the cream cheese into the crockpot mixture until it is smooth.
  • Once the cream cheese is added in, return the shredded chicken to the crockpot, and stir it all together.
  • Serve with desired toppings! Store any leftovers in the fridge up to 5-7 days. I would not recommend freezing and reheating this recipe.

Notes

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