This crockpot white chicken chili recipe is easy to make in your slow cooker. It's won several chili competitions and is a definite crowd-pleaser!
Ingredients
- chicken broth: 1 can (14 ounce can)
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- green Chili peppers: 1 can (4 ounce can, chopped)
- taco seasoning: 1 pack (1.25 ounce pack)
- ¼ pounds skinless, boneless chicken breast: 1 piece
- Great Northern beans: 2 cans (15 ounce cans)
- white corn: 1 can (15 ounce can, drained)
- sour cream: 0.5 cup
- pepper jack cheese: 0.5 cup (to taste, shredded)
Metric Conversion
Stages of cooking
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Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl.
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Layer chicken, great northern beans, and corn in a slow cooker. Pour broth mixture over top. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
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Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.
