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Slow Cooker White Chicken Chili
Creamy white chicken chili is made super easy in your slow cooker!
Prep Time 10 minutes minutes
Cook Time 8 hours hours
Total Time 8 hours hours 10 minutes minutes
Servings 10
Author Gina Kleinworth
- 4-6 boneless skinless chicken breasts trimmed
- 1/4 cup minced onions
- 1 tbsp granulated garlic
- 1 tbsp garlic minced
- 32 oz. chicken broth
- 1 15 oz can Kidney beans drained and rinsed
- 1 15 oz can White Chili beans
- 1 15 oz can White Kidney beans
- 1 4 oz can diced green chiles
- 3 cups whole kernel corn
- 2 tsp salt
- 2 tsp black pepper
- 1/2 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 4 oz cream cheese softened
- 1 5 oz can evaporated milk
TOPPINGS:
- sliced avocados
- sour cream
- tortilla strips
- shredded cheese
Add chicken breasts to slow cooker & add all seasonings
Top with beans, green chiles, corn, chicken broth & stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken & shred, return to slow cooker. Stir.
Add cream cheese and evaporated milk, then cover and cook on HIGH for 20 minutes, or until chili is creamy and slightly thickened.
Serve with desired toppings.