White Chicken Chili in the Crockpot
A creamy, flavorful dump-and-go white chicken chili made easy in the crockpot. Perfect for busy nights, customizable toppings, and cozy comfort food cravings.
Servings 6
Equipment
- 6 Quart Slow Cooker
Ingredients
- 2 lbs Boneless, Skinless Chicken Thighs or Breasts
- 2 heaping tbsp Fire And Smoke Society Charred Chili & Lime Seasoning see notes below if you cannot find this seasoning
- (2) 15.5 oz Can of Cannellini Beans, rinsed and drained
- 10 oz Can of Green Enchilada Sauce
- (2) 4 oz Cans of Diced Green Chilies
- 12 oz Bag of Frozen Fire Roasted Corn can also use regular corn or canned corn
- 2 Cups Low Sodium Chicken Broth
- 1 tbsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Cayenne Pepper optional for some heat
- 4 oz Cream Cheese, Softened to room temperature see note below in instructions
- 1 Cup Heavy Cream
- 2 Cups Colby Jack Cheese, freshly shredded works best
- 2-3 tbsp Chopped Fresh Cilantro optional
Instructions
- Add chicken to crockpot and season with the Chili and Lime Seasoning
- Add remaining ingredients (except cream cheese, heavy cream and cilantro) and stir.
- Cook on HIGH 3–4 hours or LOW 4–6 hours.
- When it is done, remove the chicken and give it a rough chop or shred it and set it aside.
- Stir in cream cheese until smooth, then add cream and cheese. *Note* Do not worry if the cream cheese is a little lumpy. It will eventually smooth out.
- Add chicken and cilantro and mix well. Season with salt if needed. Serve with your favorite toppings and enjoy!
Notes
If you don’t have Fire & Smoke Society Charred Chili & Lime seasoning, use:
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Juice of 1 lime
Make-Ahead & Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Not recommended — the dairy and beans will change texture once frozen and thawed