I’d like to give a huge Shout-Out to my Crockpot who has been working overtime these last few winter months, cooking up hearty and delicious meals for my family while I cozy up on the couch reading, napping, and patiently waiting for my next meal to be ready.
(THIS is the Crockpot I have used and loved for years)
I kid you not when I say that I ….. (I mean my crockpot) has been making this White Chicken Chili recipe on Repeat for weeks now. It’s so easy to make and taste delicious! I simply can not get enough of it. I always feel so warm and satisfied after I get finished eating a large bowl of it.
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Ingredients for this White Chicken Chili Recipe:
- 6 Large Boneless/Skinless Chicken Thighs (about 1 pound – I use Frozen Costco/Kirkland Brand) Chicken Breast will work well too.
- 2 Cans of Great Northern White Beans (Rinsed and Drained)
- 1 Can of Yellow Corn (Drained)
- 2 4oz Cans of Green Chilies – Mild
- 2 Cups Chicken Broth
- 1 packet of McCormick White Chicken Chili Seasoning Mix
- Sour Cream (2/3 Cup for Chili – More for topping)
- Shredded Cheddar Cheese (for topping)
- Sliced Jalapeños (for topping – I use the ones in a jar)
- Salt and Pepper
- Serve with Corn Chips (Optional)
Cook Time: 5 Hours
How to make Crockpot Chicken Chili:
- Spray Crockpot with Non-Stick cooking spray and turn Heat to High. Place Chicken in Crockpot, cover, and allow to Slow Cook for 4 hours.
- Once cooked, use two forks to shred chicken (Chicken should soak up most of the juices).
- Add 2 cans of Great Northern Beans (rinsed and drained). Add can of Corn (Drained). Add 2 cans of green chilies. Add 2 cups of Chicken broth. Sprinkle on packet of McCormick White Chili Seasoning Mix. Add 2/3 Cup of Sour Cream. Add Salt and Pepper. Stir Well, Cover, and Slow Cook for an Additional Hour.
To Serve: Place Chili in a bowl and Top with Shredded Cheese, a dallop of Sour Cream, Jalapeño slices, Salt and Pepper, along with a handful of corn tortilla chips. Enjoy!
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Thanks for stopping by,
Emily
