Creamy White Chicken Chili - Slow Cooker
This is my version of white chicken chili. It is so hearty and comforting. For the beans, I use either cannellini beans or great northern...or a combination of the two. You can also do this without the cream cheese, but I love the additional creaminess and tangy flavor it provides. Load this up with your favorite toppings (I like crushed tortilla chips, shredded Colby Jack cheese and diced avocado) and have some cornbread ready on the side.
Creamy White Chicken Chili - Slow Cooker
This is my version of white chicken chili. It is so hearty and comforting. For the beans, I use either cannellini beans or great northern...or a combination of the two. You can also do this without the cream cheese, but I love the additional creaminess and tangy flavor it provides. Load this up with your favorite toppings (I like crushed tortilla chips, shredded Colby Jack cheese and diced avocado) and have some cornbread ready on the side.
Open in Cookpad AppSteps
- 1
Grease your slow cooker (a 4 or 6 qt size is good for this recipe). Place all ingredients in EXCEPT for the lime juice (which will get added in at the end). Place the lid on and cook on low heat for 6-7 hours, or until the chicken is fall apart tender.
- 2
After cook time is up, remove the chicken from the slow cooker and shred it up. Stir it back into the chili along with the lime juice.
- 3
Add your favorite toppings and enjoy! To reheat leftovers, just place the amount you want reheated into a small pot over medium heat for 5-10 minutes, until completely heated through.
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