Home Cooking: Slow Cooker White Chicken Chili

This easy, delicious recipe for white chicken chili popped up in my Instagram feed last fall and I knew it would be something perfect to fix in December when the family was here.

To say that it was well-received would be an understatement. There were absolutely no leftovers, and this recipe makes a lot of chili.

The only thing I did different from the original was use shredded rotisserie chicken instead of fresh chicken breasts in the crockpot, but both ways work. I also used roasted frozen corn from Trader Joe’s, which upped the flavor a bit. If you like things extra spicy, substitute jalapeños, either one can or both, for the diced green chilis.

SLOW COOKER WHITE CHICKEN CHILI

• 4 large chicken breasts or shredded chicken from one rotisserie chicken
• 2 15-oz can great northern or cannelloni beans
• 1 12-oz package frozen corn
• 2 4-oz can diced green chilis
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 32-oz carton chicken stock
• 1 8-oz package cream cheese
• Optional: grated cheddar or Monterey Jack cheese, avocados, and fresh cilantro

Lay the chicken breasts or shredded chicken on the bottom of the slow cooker. Top with the beans, corn, diced green chilis, and spices. Pour over the chicken stock, then gently stir the beans, corn, chilis, and spices to blend. Cook on low for 8 hours, or high for 4 hours.

If using whole chicken breasts, remove from the slow cooker, shred, and return to the pot.

Just before serving, cut the cream cheese into small pieces and add to the slow cooker; gently stir until the cream cheese is completely melted.

Serve the chili in bowls. Top with grated cheese, avocado, and fresh cilantro if desired.