Crockpot White Chicken Chili

Creamy, hearty, and packed with tender chicken, white beans, and just the right amount of heat. This slow cooker white chicken chili is an easy dump-and-go meal that tastes like it simmered all day.

Servings: 6–8

Cook Time: 3 hours on high or 5 hours on low

Ingredients:

1 lb shredded cooked chicken (or 2 cans shredded chicken, drained)

24 oz chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (15 oz) can shoepeg or sweet corn, drained

2 (4 oz) cans diced green chiles (1 mild and 1 hot recommended)

½ medium yellow onion, finely diced

1 teaspoon salt

1 teaspoon ground cumin

½ teaspoon black pepper

½ teaspoon chili powder

1 teaspoon dried oregano

¼ teaspoon cayenne pepper (adjust to taste)

4 oz cream cheese, softened and cubed

¼ cup half and half or milk

½ cup shredded fiesta blend cheese

Instructions:

Dice the onion and add it to the crockpot along with shredded chicken, chicken broth, beans, corn, green chiles, and all seasonings. Stir well to combine.

Cover and cook on high for 3 hours or low for 5 hours, until heated through and flavors are well blended.

Stir the chili well. Add cubed cream cheese, shredded fiesta blend cheese, and half and half.

Cover and cook on high for another 15–20 minutes, stirring occasionally, until the cream cheese is fully melted and the chili is smooth and creamy.

Ladle into bowls and top with any of your favorite optional toppings such as sour cream, extra shredded cheese, jalapeños, fresh cilantro, or crushed tortilla chips.

Serve warm and enjoy.