This Crockpot White Chicken Chili is the ultimate cozy, easy-to-make comfort food! Let your crockpot do the work on game day! Tender chicken, creamy beans, fire-roasted corn, and a special blend of savory seasonings come together in the slow cooker to create a hearty chili that’s packed with flavor. It’s creamy without being too heavy, with just the right amount of warmth and spice. Elevate your tailgate….this Crockpot White Chicken Chili is calling your name! Grab your crockpot and let’s go!
I upgraded my crockpot about two years ago. And by “upgrade” I mean I finally bought a new one that wasn’t 10 years old! Still love the basics.
BUT……
I just saw these themed crock pots on Amazon! The Florida girl in my is partial to the Bob Ross crockpot (he lived in New Smyrna Beach), but the Grinch & Wicked ones gave me a hard pause@
Perfect for busy weeknights, chilly evenings, or feeding a crowd on football game day, this slow cooker white chicken chili is one of those recipes everyone will want a bowl of. Let the crockpot do the work, then serve it up with your favorite toppings for a delicious meal that’s comforting, satisfying, and sure to become a family favorite.
The Players on the Field for Crockpot White Chicken Chili
- Chicken thighs or chicken breasts (bone in is best!)
- Chicken broth: I use low sodium
- Green enchilada sauce
- Cream cheese: Only use full fat, and avoid the “whipped” tubs
- Beans: Great Northern beans
- Green chiles
- Spice blend: Cumin, oregano, chili powder & paprika
- Cilantro and lime juice: Only use fresh lime juice!
Oh…and yeah….the beautiful photo of the frozen fire-roasted corn got cropped waaaay too much! The corn goes into the crockpot frozen and don’t worry, the moisture is minimal as it thaws and does not affect the thickness of the chili.
My M & M Peanut Butter Blondies make a sweet ending to this meal!
Tailgate with me on Facebook , Pinterest, & Insta!
Crockpot White Chicken Chili
Ingredients
- 1 10 ounce can green enchilada sauce
- 2 15.5 ounce cans Great Northern white beans drained and rinsed
- 1 pound skinless chicken thighs or breasts bone in, if possible
- 1 12 ounce bag frozen fire roasted corn about 1.5 cups
- 2 4 ounce cans diced green chilis
- 3/4 tsp oregano
- 1 Tbs ground cumin
- 3/4 tsp paprika
- 1 Tbs chili powder
- 1 1/2 cups chicken broth
- 1 8 ounce package cream cheese full fat & at room temperature
- 1/2 cup heavy cream
- 1 large lime
- 1/4 cup cilantro, finely chopped
Instructions
- Spray the inside of a 6-quart crockpot with non-stick spray. Add first 10 ingredients. Stir well to make sure the chicken is covered.
- Cover and cook on high for 3-5 hours or on low for 4-6 hours. Once the chicken is cooked and no longer pink, remove and shred chicken. Set chicken aside.
- Soften cream cheese in the microwave, if needed. Add to the crockpot, and stir with a whisk to mix it into the chili. Return chicken to the crock pot. Pour in cream, add cilantro, and juice from the lime. Serve with your favorite toppings.
More Game Day Favorites!
Meatball Sliders on Hawaiian Rolls
M & M Peanut Butter Blondies
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