After having this slow cooker White Chicken Chili, you just won’t make it any other way. Just the BEST recipe and so super easy to make. Perfect for after practice, a cold winter’s day or even in the middle of summer since the crock pot allows you to keep your kitchen cool!
This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
You will need:
½ cup celery, diced
½ cup yellow onion, diced
3 garlic cloves, minced
½ TB cumin
½ TB dried oregano
1 ½ cups low sodium chicken broth
½ tsp smoked paprika
2 cans Great Northern beans, drained and rinsed
1 pound boneless, skinless chicken breast
4 oz. block cream cheese, cubed
1 ½ cup frozen sweet corn
8 oz. salsa verde (I used mild Herdez brand, ½ of a 16 oz. jar)
½ of an 8 ounce can mild Rotel
DIRECTIONS FOR SLOW COOKER WHITE CHICKEN CHILI:
Dice the onion, celery and garlic.
Add to slow cooker.
Next add the chicken and the drained and rinsed beans to the crock pot.
Mix the cumin, oregano, garlic and paprika with the chicken broth and pour over the chicken and beans.
Cover and cook on high 4-5 hours.
Remove the chicken and shred.
After shredding the chicken, put back in the crock pot along with the cubed cream cheese , salsa verde, corn and Rotel.
Stir well and heat until the cream cheese is melted and everything is creamy, about 15 – 20 minutes.
Serve with tortilla strips, cilantro, cheese, sour cream or sliced avocado.
This is the perfect potluck meal or for watching the big game. Honestly everyone will ask you for the recipe, it’s the best white chicken chili I have ever had in my life! In fact, I prefer it to regular chili it’s the best comfort food and so incredibly easy to make. Kids and adults both love the creamy chili packed with veggies and chicken.
Serve with my easy Mexican Cornbread using Jiffy cornbread mix. Click here for the recipe
Slow Cooker White Chicken Chili
Easy slow cooker white chicken chili, perfect for a weeknight dinner or for watching the game. Honestly hands down the best white chicken chili I have ever had!
Ingredients
- ½ cup celery, diced
- ½ cup yellow onion, diced
- 3 garlic cloves, minced
- ½ TB cumin
- ½ TB dried oregano
- 1 ½ cups low sodium chicken broth
- ½ tsp smoked paprika
- 2 cans Great Northern beans, drained and rinsed
- 1 pound boneless, skinless chicken breast
- 4 oz. block cream cheese, cubed
- 1 ½ cup frozen sweet corn
- 8 oz. salsa verde (I used mild Herdez brand, ½ of a 16 oz. jar)
- ½ of an 8 ounce can mild Rotel
Instructions
- Dice the onion, celery and garlic.
- Add to slow cooker.
- Next add the chicken and the drained and rinsed beans to the crock pot.
- Mix the cumin, oregano, garlic and paprika with the chicken broth and pour over the chicken and beans.
- Cover and cook on high 4-5 hours.
- Remove the chicken and shred.
- After shredding the chicken, put back in the crock pot along with the cubed cream cheese , salsa verde, corn and Rotel.
- Stir well and heat until the cream cheese is melted and everything is creamy, about 15 – 20 minutes.
- Serve with tortilla strips, cilantro, cheese, sour cream or sliced avocado.
