Crockpot White Chicken Chili

By:ChelseaLords

Ingredients

Chicken: Thighs stay tender and shred easily; breasts can dry out if overcooked.
Green enchilada sauce: Old El Paso® mild works great, or use a spicier one for more heat.
Chicken stock: Use a high-quality stock like Swanson’s® for better flavor.
Cream cheese: Full-fat brick melts best; avoid lower-fat or tub versions.
Beans: Drain and rinse Great Northern beans to reduce sodium.
Corn: Frozen corn goes right in—no need to thaw.
Green chiles: Mild for flavor; hotter chiles for more spice. Fire-roasted for more flavor!
Spices: Oregano, paprika, chili powder, and cumin add a rich flavor.
Cilantro & lime (optional): Adds a fresh, bright finish to the chili.

Prep the Crockpot: Spray the crockpot with cooking spray so nothing sticks.
Add Main Ingredients: Use 1 cup of broth for a thicker chili or 2 cups for a thinner one.
Cook: Try not to lift the lid while it cooks—this slows things down!
Finish the Chili: Softening the cream cheese first makes it mix in nice and smooth.
Serve It Up: Toppings add flavor and crunch—don’t skip them!

If I had to pick just three toppings for this White Chicken Chili, they’d be cheese, sour cream, and lime juice.

For more detailed instructions with photos click the original source below