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Crockpot White Chicken Chili

This creamy Crockpot Chicken Chili is the ultimate comfort food for game days and chilly evenings. Tender chicken, seasonings and vegetables pack in a lot of flavor.

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.