White Chicken Chili in the slow cooker:

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Ingredients:

  • 3 cans northern beans (15 oz each, drained and rinsed)
  • 32 oz chicken stock
  • 1 can corn (15 oz, drained)
  • 1 can Rotel (diced tomatoes and green chilies, 10 oz)
  • ½ cup sour cream
  • 8 oz cream cheese, softened
  • 1 small onion, chopped (optional)
  • 3-4 boneless skinless chicken breasts
  • Chili powder, to taste
  • Pepper, to taste
  • Salt, to taste
  • Garlic powder and onion powder, to taste

Optional Toppings:

  • Shredded cheddar cheese
  • Black olives
  • Tortilla chips
  • Rice

Instructions:

Step 1: Prep the Ingredients

  1. Drain and rinse the beans: Open the cans of northern beans, drain, and rinse them under cold water. Set aside.
  2. Drain the corn: Drain the can of corn.
  3. Chop the onion: If you’re adding onion, chop it into small pieces.

Step 2: Add Ingredients to the Crockpot

  1. Layer the ingredients: Place the chicken breasts at the bottom of the slow cooker. Pour in the northern beans, corn, Rotel, and chicken stock.
  2. Add seasonings: Sprinkle in the chili powder, pepper, salt, garlic powder, and onion powder to taste. You can adjust the seasonings later after it cooks.

Step 3: Cook the Chili

  1. Cook on low: Cover the crockpot and cook on LOW for 6-8 hours or until the chicken is fully cooked and tender. Cooking time may vary based on your crockpot.
  2. Shred the chicken: Once the chicken is cooked through (should easily shred with a fork), remove it from the slow cooker and shred it using two forks.
  3. Return the chicken: Add the shredded chicken back into the slow cooker.

Step 4: Add Cream Cheese and Sour Cream

  1. Mix in the cream cheese and sour cream: Add the 8 oz of softened cream cheese and ½ cup sour cream to the crockpot. Stir well to melt the cream cheese into the chili. Let it cook for another 10-15 minutes on low until the cream cheese is fully melted and incorporated.

Step 5: Serve

  1. Serve over rice or with tortilla chips: Spoon the white chicken chili over a bed of rice or serve it with tortilla chips.
  2. Add toppings: Top with shredded cheddar cheese and black olives (optional) for extra flavor.

Tips:

  • Thicker chili: If you prefer a thicker consistency, use less chicken stock or let the chili simmer uncovered for the last 30 minutes of cooking.
  • Spice it up: Add jalapeños or extra chili powder for more heat.

This creamy and comforting white chicken chili is perfect for a cozy dinner! Enjoy!

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