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white chicken chili a large pot for serving with cornbread

Slow Cooker Chicken Chili

A creamy and milk slow cooker chicken chili for fall.

Course Main Course
Keyword chicken chili, slow cooker chicken, slow cooker chili
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 people
Author Tonya Staab

Ingredients

  • 4-6 chicken breasts quantity depends on size
  • 1 yellow onion
  • 2 celery stalks chopped
  • 15.5 oz can of Great Northern beans
  • 1 cup frozen corn
  • 2 cups chicken stock
  • 1/2 cup green fire-roasted salsa
  • 1 tbs garlic finely chopped
  • 4.5 oz can of chopped green chilies
  • 1 lime zest and juice
  • 1/3 cup Crema Mexicana plus extra for topping
  • 1 tbs cumin
  • 1 tsp salt and pepper
  • Shredded Monterey Jack cheese for garnish
  • Cilantro for garnish

Instructions

  1. Place all ingredients (aside from the cilantro, Crema Mexicana, and Monterey Jack Cheese into the slow cooker starting with the chicken.

  2. Cook over low heat for 8 hours

  3. Remove the chicken breasts from the slow cooker and shred them.

  4. Return the chicken breasts to the slow cooker along with the Crema Mexicana, and 1/2 a cup of Monterey Jack cheese. Stir to combine

  5. Add more cilantro, Crema Mexicana, and Monterey Jack cheese when serving.