White Chicken Chili Crockpot Recipe

This Tropical Thunder Pineapple Cinnamon Paloma is fruity, refreshing, and packed with tropical flavor. Made with pineapple, grapefruit, tequila, and cinnamon, this easy cocktail is perfect for warm weather sipping and entertaining.

Prep Time10

Cook Time4 15

Total Time4 25

Course: Dinner

Cuisine: American

Keyword: White Chicken Chili Crockpot Recipe

Servings:

Calories: 115kcal

Author: Sharon Farnell

Equipment

5-7 quart crockpot/slow cooker

Ingredients

1 lb boneless, skinless chicken breast (about 2 large breasts)
1 14.5 oz can chicken broth
1 medium onion, finely diced
4 cloves of garlic, minced
1 15.5 oz can Pinto beans, drained
1 15.5 oz can Cannellini beans, drained
1 ⅓ cups jarred salsa verde
1 4 oz can diced green chilis
2 cups frozen corn
1 tablespoon ground cumin
1 teaspoon dry oregano
1 teaspoon smoked paprika
1 teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon ground coriander
2 bay leaves
½ teaspoon each salt and fresh ground black pepper
2 8 oz blocks of cream cheese, cut into cubes
1 12 oz can evaporated milk

Thickening Cornstarch Slurry

2 tablespoon cornstarch
2 tablespoon water

Instructions

Add chicken, onion, garlic, drained beans, salsa, corn, spices and chicken stock to crockpot.
Cover and cook on low for 8 hours, or high for 4 hours.
When chicken is cooked through, remove it and the bay leaves.
Discard bay leaves, and shred chicken with 2 forks, then add back to crockpot.
Add the cream cheese and canned evaporated milk, and stir well to combine.
If adding slurry, whisk together 2 tablespoon cornstarch with 2 tablespoon water, and add this to the crockpot with the milk and cream cheese.
Cover and cook on high for 15 minutes, until thick and creamy.
Set to warm, and serve right from the crockpot!

To serve:

Top with cheese, cilantro, sour cream, sliced jalapeños, avocado, lime, scallion, tortilla strips or chips.

Nutrition