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.

How To Make Crockpot White Chicken Chili

1. Prep the Crockpot: Spray the crockpot with cooking spray so nothing sticks.
2. Add Main Ingredients: Use 1 cup of broth for a thicker chili or 2 cups for a thinner one.
3. Cook: Try not to lift the lid while it cooks—this slows things down!
4. Finish the Chili: Softening the cream cheese first makes it mix in nice and smooth.
5. 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

Original Source