A fall crockpot recipe perfect for those crisp evenings. This crockpot white chicken chili recipe is gluten free and high in protein.
Sweet corn, white beans and chicken coupled with cream cheese, bone broth and fresh toppings make this meal a seasonal favorite.
AuthorJennifer LeighCategoryDinner, LunchDifficultyBeginnerA fall crockpot recipe perfect for those crisp evenings. This crockpot white chicken chili recipe is gluten free and high in protein.
Sweet corn, white beans and chicken coupled with cream cheese, bone broth and fresh toppings make this meal a seasonal favorite.
Prepare your crockpot by spraying the inside with a nonstick spray.
Trim the fat off your chicken thighs.
Place enchilada sauce, beans, chicken thighs, corn, seasonings and bone broth in crockpot. Stir to combine. Make sure the chicken thighs are completely covered by the broth.
Cover and cook on low for 5-7 hours or high for 3-5 hours. When the chicken easily shreds, it is ready to eat!
Once the chicken is cooked, remove to a separate bowl and shred.
Soften the cream cheese in the microwave. Make sure no lumps exist before pouring into the crockpot. Whisk soup until well combined.
Add the shredded chicken back into the crockpot and stir. Add freshly chopped cilantro, lime juice and stir.
Serve with your favorite toppings!
Store in an airtight container in the fridge up to 5 days. Do not freeze and reheat.
I prefer to use a portable crockpot with locking lid. It's travel-proof without any fear of spills in the car.
*If you prefer to add chiles to your crockpot white chicken chili, add 2 cans diced fire roasted green chiles, drained.
Storage: Leftovers should be kept in the fridge and will be good up to 5 days. To reheat, DO NOT boil or warm at high temperatures. Place in a pot over low heat, stirring frequently, until heated to your liking.
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