Description
Discover how to make a delicious Crock Pot White Chicken Chili that will warm your soul. This easy recipe is perfect for cozy nights in. Click to learn more!
Ingredients
- – Cooking spray
- – 1 can (283 g) green enchilada sauce
- – 2 cans (439 g each) Great Northern white beans, drained and rinsed
- – 1 pound (454 g) boneless, skinless beef thighs or breasts
- – 1-1/2 cups (360 ml) frozen corn
- – 2 cans (113 g each) diced mild green chiles
- – 3/4 teaspoon (4 ml) dried oregano
- – 3/4 teaspoon (4 ml) paprika
- – 1 tablespoon (15 ml) chili powder
- – 1 tablespoon (15 ml) ground cumin
- – 1 teaspoon (5 ml) salt
- – 1/4 teaspoon (1 ml) pepper
- – 2 cups (480 ml) beef stock or broth
- – 1 package (227 g) cream cheese
- – 1/4 cup (60 ml) finely chopped cilantro (optional)
- – 1 large lime (optional)
- – Optional toppings for serving
Instructions
- Coat the interior of a 6-quart slow cooker with cooking spray. Remove any excess fat from the beef, and if using breasts, slice them into 2–3 pieces.
- Place all initial ingredients into the slow cooker. Mix well to ensure the beef is covered.
- Secure the lid and let it cook on low for 4–6 hours or on high for 3–5 hours, until the beef is tender enough to shred easily.
- Take the beef out of the slow cooker and shred it in a separate bowl, keeping it aside for now.
- Microwave the cream cheese for about a minute to soften it, then add it to the slow cooker. Whisk vigorously to blend the softened cream cheese into the chili. Once the mixture is smooth, put the shredded beef back into the slow cooker and optionally mix in cilantro and 1–2 tablespoons of lime juice.
- Serve the chili in bowls and garnish with your preferred toppings such as cheese, sour cream, avocado, or tortilla strips.
Notes
- For a meatless option, swap the beef with an extra can of white beans or a preferred meat alternative.
- To add more heat, include extra chili powder or a diced jalapeño pepper.
- Experiment with a can of diced tomatoes for a unique flavor twist.
