Crockpot White Chicken Chili

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Deliciously creamy (and SO easy) slow cooker white chicken chili via chelseasmessyapron.com #setitandforgetit #crockpot #slowcooker #whitechicken #whitebean #chili #creamy #thick #easy #quick #kidfriendly #dinner

This creamy, flavor-packed Crockpot White Chicken Chili is an easy “dump it all in the slow cooker and forget about it” kind of meal! Crisp sweet corn, fire-roasted green chiles, tender chicken, savory white beans, and the perfect simple seasoning blend to tie all the flavors together.

Love easy slow cooker chilis? Try our original & wildly popular chicken chili or green chili chicken enchilada soup next!

Crockpot White Chicken Chili

White chicken chili is one of my boys’ favorites, and I’m excited to be sharing a recipe that not only tastes incredible, but has a prep time of about 10 minutes. You won’t believe how easy this chili is to make! No pre-cooking or chopping ingredients — you literally add everything in a crockpot and let it work its magic.

This chili has such a robust and delicious flavor thanks to a “secret” ingredient we add in. While most chicken chilis use chicken broth as the base, we add in green enchilada sauce. The enchilada sauce gives this chili a nuance of flavor and richness with no extra effort on your part (beyond opening another can)!

Let’s Chat Ingredients

Below are some notes on some of the ingredients in this Crockpot White Chicken Chili:

  • Chicken: While chicken breasts will work, I highly recommend chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily. It’s also more forgiving if it is cooked for longer since chicken breasts tend to dry out if they’re cooked too long.
  • Green enchilada sauce: We like Old El Paso’s mild sauce best! Use a hotter sauce if you’d like some heat. And if you’re feeling ambitious try making your own enchilada sauce! (Check out the FAQs section below for a green enchilada sauce recipe).
  • Chicken stock. A high-quality, flavorful stock adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson’s® chicken stock — it’s our favorite in Crockpot White Chicken Chili.
  • Cream cheese. Be sure to use full-fat brick-style cream cheese for best results. Lower fat cream cheeses don’t melt as nicely and the tub style cream cheese is formulated to be more spreadable which we don’t want in this chili.

Crockpot White Chicken Chili Notes

  • Spice levels:  You can make this chili very mild or fairly spicy, depending on the ingredients used. For a less spicy dish, use a mild green enchilada sauce (such as Old El Paso® brand), mild green chiles, and a mild chili powder (such as McCormick®).  For a spicier chili, use medium or hot green enchilada sauce and hotter green chiles. You can also add in 1-2 tablespoons diced jalapeños and/or 1/8 to 1/4 teaspoon ground cayenne pepper to boost the heat.
  • Cream cheese: You need a little patience when melting the cream cheese into this chili. I recommend thoroughly softening the cream cheese in the microwave before adding it to the slow cooker, and then briskly whisking into the chili. 
  • Shredded chicken: Be sure to add the shredded chicken back into the chili after the cream cheese has melted so the chicken isn’t getting briskly whisked– that makes it a bit stringy.

How To Make Crockpot White Chicken Chili

  1. Drain and rinse beans. This helps to control the final amount of salt/sodium in the chili and is important for texture reasons.
  2. Add uncooked thawed chicken breasts or thighs. Completely thaw the chicken before you add it in to keep it food safe, but beyond thawing the chicken, you don’t need to prepare it any other way — the slow cooker will do the work here.
  3. Add everything else. Throw all the other ingredients in and mix it together!
  4. Set it and forget about it! Let the slow cooker work its magic and within 3-4 hours (on high) or 5-7 hours (on low) you’ll have the best white chicken chili.
  5. Top it. Toppings seal the deal making this chili unforgettable. Below are our favorite toppings!

Toppings

  • Cheese: We like to freshly grate the cheese right on top of each individual bowl and let it melt for a minute before stirring it throughout the chili. Our favorite is Monterey jack cheese or Colby cheese.
  • Sour cream: My personal favorite in this chili is lite sour cream.
  • Fresh lime juice: We like to add a few squeezes of lime to the entire chili and then serve bowls with an extra wedge. The lime adds such a great brightness and freshness to the chili.
  • Chips: Crushed tortilla strips (seasoned or plain) add a nice contrasting crunch to the creaminess of the chili.
  • Fresh cilantro: If you’re a cilantro fan, you’ll love what this herb does to the chili with its freshness and citrusy flavor. And if you’re in the anti-cilantro crowd, substitute a bit of chopped fresh parsley or oregano.
  • Ripe avocado: For an additional element of creaminess, we love a ripe avocado sliced on top.

If I could only pick three toppings for this White Chicken Chili, they would be the cheese, sour cream and lime juice. I highly recommend at least those three additions.

STORAGE

Crockpot White Chicken Chili Storage

Leftover White Chicken Chili will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don’t boil the chili or reheat it at a high temperature; this will likely cause the ingredients to separate or potentially curdle.

Because of all of the dairy in this chili it isn’t a great candidate for freezing and thawing. The milk solids will separate as the chili thaws, resulting in a grainy texture with some separation. 

White Chicken Chili FAQs

1What Is White Chili Made Of?

White chili is made with chicken (and sometimes pork), white beans, and mild green chiles.

This particular recipe boasts a “secret ingredient” which truly amps up the flavor making this soup unforgettable — green enchilada sauce! You won’t believe how much flavor this ingredient adds for no extra end (besides opening a can) on your end — score!

2What Are The Seasonings For White Chili?

The white chili seasoning mix in this recipe combines ground chili powder, ground cumin, dried oregano, paprika, and of course, salt and pepper.

3How Do I Thicken White Chicken Chili?

We think you’ll be pleasantly surprised with how thick and hearty this chili is! The cream cheese thickens it nicely and add-ins, after serving into bowls, like the sour cream and cheese further thicken the soup.

For an ultra thick chili, use only 1 cup of chicken stock.

4Should Chili Be Thick or Soupy?

Chili should be hearty and thick enough to stand on its own for a meal.

5Who Makes White Chicken Chili Seasoning?

McCormick makes a packet of white chicken chili seasoning, but we prefer to whip up our own for maximum flavor in this recipe. Not to mention it’s also more economical!

6What Is White Chili Powder?

Not to be confused with regular chili powder — the two aren’t the same. White chili powder is white so it adds no color to the dish, but it is actually hotter than red chili powder with a distinct peppery flavor.

We use regular (red) chili powder in this recipe!

7Cam You Put Raw Chicken In A Slow Cooker?

Yes! You can put raw boneless skinless chicken thighs or breasts in a slow cooker.

We don’t recommend adding frozen chicken to the slow cooker for this recipe.

8How Long Does Raw Chicken Take In The Slow Cooker?

It depends, but approximately 3-5 hours on high or 4-6 hours on low.

Cook until the chicken shreds easily with 2 forks or registers 165 degrees F with a food thermometer.

9Is It Better To Slow Cook Or Pressure Cook?

Slow cookers use lower temperatures and longer cooking times to slowly cook food while a pressure cooker uses hot steam and pressure to quickly cook food. The two will yield similar results, so it’s up to personal preference and time constraints depending on which you want to use (slow cooker if you’ve planned ahead and pressure cooker if you need a last minute meal!)

10Can I Make My Own Green Enchilada Sauce?

Yes! Here’s our go-to recipe:

Green Enchilada Sauce

Ingredients:

  • 1 pound (9-10) small tomatillos, husked, scrubbed and left whole (See Quick Tip below).
  • poblano peppers, stemmed, seeded, and coarsely chopped into 1/4 to 1-inch pieces (~2 cups)
  • 2 medium jalapeño peppers, seeds and membranes removed and chopped into 1/4 to 1/2-inch pieces (about 1 cup)
  • 1 small yellow onion, chopped into 1/4-1/2-inch pieces (about 1 cup)
  • 4 cloves garlic, peels on and left whole
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1 cup water

Instructions:

  • Place a rack in the center of your oven and preheat the oven to 400-degrees F. For easy cleanup, line a large, rimmed baking sheet with parchment paper. Place the tomatillos, poblanos, jalapeños, onion and garlic in the center of the baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat and then spread the veggies into an even layer. Bake for 25-30 minutes, flipping and tossing halfway through the cooking time. The peppers and onion should be golden brown and soft, and tomatillos should be breaking down.
  • Peel the garlic and discard the skins. Working in batches (if needed) transfer the roasted vegetables to a blender. Add in the cilantro and puree until smooth. Then add the cumin and water and blend again until smooth. Taste and adjust the seasonings as desired. If you’d like a thinner sauce, add more water, 1 tablespoon at a time until you reach the desired consistency.

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Crockpot White Chicken Chili

5 from 38 votes
This creamy, flavor-packed Crockpot White Chicken Chili is an easy "dump it all in the slow cooker and forget about it" kind of meal! Crisp sweet corn, fire-roasted green chiles, tender chicken, savory white beans, and the perfect simple seasoning blend to tie all the flavors together.
Print Recipe

Crockpot White Chicken Chili

5 from 38 votes
This creamy, flavor-packed Crockpot White Chicken Chili is an easy "dump it all in the slow cooker and forget about it" kind of meal! Crisp sweet corn, fire-roasted green chiles, tender chicken, savory white beans, and the perfect simple seasoning blend to tie all the flavors together.
Course Dinner, Main Course, Soup
Cuisine American
Keyword crockpot white chicken chili, white chicken chili, white chicken chili crockpot
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 servings
Calories 305kcal

Ingredients

  • 1 can (10 oz.; 283g) green enchilada sauce (we use mild)
  • 2 cans (15.5 oz; 439 each) white (Great Northern) beans, drained and rinsed
  • 1 pound (16 oz.; 460g) boneless skinless chicken thighs or breasts Note 1
  • 1-1/2 cups (195g) frozen corn (or 1 can drained corn)
  • 2 cans (4 oz.; 113g each) diced fire-roasted green chiles (we use mild), undrained
  • 3/4 teaspoon each: dried oregano, paprika
  • 1 tablespoon each: ground chili powder, ground cumin
  • Fine sea salt & pepper
  • 2 cups (445g) chicken stock or broth Note 2
  • 1 package (8 oz.; 226g) cream cheese Note 3
  • Finishing touches (optional): 3-4 tablespoons finely chopped fresh cilantro, 1-2 tablespoons fresh lime juice
  • Add ins: Monterey jack cheese, sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeños, tortilla strips Note 4

Instructions

  • PREP: Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2-3 pieces.
  • SLOW COOKER: To the slow cooker add in the green enchilada sauce, drained and rinsed white beans, fat-trimmed boneless skinless chicken thighs or breasts, corn, green chiles, oregano, chili powder, cumin, paprika, cilantro, and salt and pepper to taste. I add about 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference. Add in the chicken stock or broth. Stir everything until combined making sure the chicken is submerged in the liquid.
  • COOK: Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
  • SHRED CHICKEN: Remove the chicken from the crockpot and place in another bowl. Soften/melt cream cheese in microwave and then add into the slow cooker. Cover slow cooker and let stand while shredding the chicken with two forks. Once chicken is shredded, leave in the bowl for now.
  • FINISHING TOUCHES: Using a whisk, briskly whisk the cream cheese into the chili until it is smooth and completely incorporated. Once it is incorporated, add the shredded chicken back into the crockpot and gently stir. Add in cilantro and lime juice if using and stir through. Taste and adjust chili adding more salt/pepper as needed -- flavors should sing!
  • SERVE: Ladle chili into bowls and serve with desired toppings (these seal the deal!): we love adding a big handful of cheese on top each bowl, letting it slightly melt then stirring it into the chili. Then we add a scoop of sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, and/or tortilla strips. Enjoy!
  • STORAGE: Leftovers will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don't boil the chili or reheat it at a high temperature; this will likely cause the ingredients to separate or potentially curdle. Because of all of the dairy in this chili it isn't a great candidate for freezing and thawing. The milk solids will separate as the chili thaws, resulting in a grainy texture with some separation. 

Video

Recipe Notes

Note 1: Chicken: While chicken breasts will work, I highly recommend boneless skinless chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily. It’s also more forgiving if it is cooked for longer since chicken breasts tend to dry out if they’re cooked too long. Make sure to use fully thawed chicken, not at all frozen.
Note 2: Chicken Stock: A high-quality, flavorful stock adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson’s® chicken stock. We like the chicken stock best in this recipe, but chicken broth works fine as well (you may need a bit extra salt). IF you want a super thick chili, use only 1 cup of stock (we like 2 cups best)!
Note 3: Cream Cheese: We're looking for a full-fat, brick-style (not tub) cream cheese for best results. Throughly soften before adding into the chili to avoid unpleasant chunks. A good kitchen whisk will be your best friend for incorporating the cream cheese into the chili. Don't add the chicken back in before whisking the cream cheese in or the chicken will get stringy!
Note 4: Toppings: While this chili is tasty out of the slow cooker, the toppings truly seal the deal, delivering an unforgettable meal so don't skimp on these! 

Nutrition Facts

Calories: 305kcal

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




121 Comments

    1. Sarah,
      I’m making this for my work’s chili cook off tomorrow!!! Did you make day prior and reheat or the morning of the cook off?

      Thanks!!
      Mal

  1. 5 stars
    Great recipe! I subbed Greek yogurt for the cream cheese to cut a little fat and it was still creamy and delicious. Definitely making this again!

    1. This didn’t do it for me. Was very soupy… not like a chili at all. Also lacked flavor. I’ll stick with my stove top white chicken chili recipe.

    1. Unfortunately, I don’t think this soup would freeze well because of the dairy in it. I haven’t ever tried freezing either but I believe the Mexican Tortilla soup would freeze okay.

      1. I have frozen this in small containers to take to work and it reheats surprisingly well. I make a big batch and divide into several containers, stock them in the freezer and pull them out when I need something quick for lunch. It’s delicious!

      2. 5 stars
        You can probably make all of it excluding the dairy to freeze then when you put it back in your Crock-Pot to warm up or on the stove add your Dairy back in before you serve

    2. 5 stars
      I have frozen this in small containers to take to work and it reheats surprisingly well. I make a big batch and divide into several containers, stock them in the freezer and pull them out when I need something quick for lunch. It’s delicious!

  2. 5 stars
    This was delightful. We added a fresh chopped jalapeño directly into the soup, freshly fire roasted 2 corn on the cobs instead of the canned corn, and only used half the amount of cream cheese (I somehow misread the recipe and thought it only called for half) However, I thought it was perfect with just half and I wouldn’t add the whole block next time I make this. Slam dunk recipe.

    1. 5 stars
      Made this for dinner and it was a hit with my 3 year old son and my husband! I didn’t have any cream cheese so we just ate it with a little sour cream and cheese as toppings and it was delicious! I am making it again for a potluck at work tomorrow. With the cream cheese this time! Thank you for the wonderful recipe!

  3. 5 stars
    This is my favorite white chicken chili recipe! Everyone loves it, from my parents (age 77and 74) to my son (age 7). It’sbecome a regular addition to our dinner routine and something we all look forward to!

  4. 5 stars
    I made this as instructed, except: I didn’t have oregano or cilantro, so I left those out; I used a frozen bag of fire-roasted corn; and instead of cream cheese, I added a dollop of Fage 2% to each bowl when serving. I used only boneless, skinless chicken thighs. It came out DELICIOUS. I couldn’t believe how easy it was. I would 100% serve this to guests, with a nice topping bar of avocado, Fage, cheese, and cilantro, and a side of garlic bread. Five stars!!!

  5. 5 stars
    Cream cheese is absolutely the secret to good white chicken chili. We loved this recipe. I made homemade broth yesterday with a whole chicken, which yielded 5-6 cups of chicken. I used all of the chicken in this recipe so ended up using a lot more broth than 2 cups. Otherwise the measurements still worked and the end result was amazing. I also added onion and garlic, just for personal preference. Loved this!

    1. Ahh I couldn’t agree more! Definitely the key to the best white chicken chili! I’m soo glad you enjoyed and those subs sound amazing! Thanks Cassie! 🙂

  6. 5 stars
    There are so many white chicken chili recipes out there and this one is by far the best!! My hubby can’t get enough of it and it’s always a crowd pleaser when serving to friends and family!!!
    ?Love this recipe! It’s a staple in our home! ❤️
    Thanks bunches!! ?

    1. Yay! SO happy to hear this was the best one you’ve had ? Thanks so much for the comment Lorri! ?<3

  7. 5 stars
    I made this last week. My daughter and I loved it. So easy and quite Delicious!! The only thing I did different is increase the spices, I always increase most people’s spices or change them up a bit, however with yours the flavors were on point. Thanks for such an easy and tasty recipe. We will be making this all the time as well as the Chicken Tortilla Soup on your blog.

  8. Can you use shredded rotisserie chicken instead? Would you just cook the rest as stated, then add the shredded cooked chicken at the end? Thanks! Looks tasty!

  9. this was SO good and easy! I only used 1/4 block of cream cheese because I can be sensitive to dairy, and it still tasted super creamy and had great thickness. I had never used fire roasted corn before — um, YUM! thanks for the great recipe, I will definitely be making this again and again!

  10. 5 stars
    I just made this and it turned out phenomenal! To make this dairy free I refrigerated a can of full fat coconut milk and scooped off the solid portion and mixed into the crockpot at the end instead of the cream cheese. I also used 2 TB of arrowroot starch since it didn’t thicken as much without the dairy and bit of nutritional yeast. The squeeze of lime at the end really makes this dish come alive! It has so much flavor depth to it! Thank you!!!

  11. 5 stars
    Fantastic!! My husband is a chef and said it was the best thing I ever made for him. Of course he’s Italian so I did not add the oregano! That would be a sin! Lol

    1. Wow!! That is quite the compliment; thank you so much Angela! 🙂 So happy to hear it was a hit 🙂

  12. Made this on Sunday- I sauteed 1/2 and onion added the chicken and then de-glazed with white wine and added a clove of garlic. I also doubled the recipe. I couldn’t figure out why there was no onion or garlic in the recipe? Anyway, it was amazing!

  13. 5 stars
    I am the worst cook, but this crockpot chili is fool proof. Everyone loved it and asked for the recipe. I’ll be browsing more recipes from here in the future. #accomplished

  14. 5 stars
    This is a go-to recipe for me. Just made it for Wednesday night church last night, and everyone raved and wanted the recipe. I make this at home at least once a month. Love your recipes, and I tell people all the time what great dishes you have. This is just the first time I’ve commented on one. Thank you, Chelsea!

    1. Ahh Jamie thank you so much for your sweet comment. I’m so happy to hear you love this recipe and others. Thanks for your support on my site! ?

  15. 5 stars
    Recipe was delicious!! We made it tonight for dinner and I was pleasantly surprised. You never really know if a Pinterest recipe is going to work out but I can honestly say that every. single. recipe I have tried from Chelsea has always been delicious. This one has to be one of my favorites. My only critique would be that the instructions for the recipe did not match the video perfectly. I started watching the video and then ended up just going by the reading instructions. But the food was great! I doubled the recipe and the only changes I made we’re adding more carrots and a little less milk.

    1. Hey Melanie! Thank you so, so much 🙂 That means so much to me that you’ve enjoyed and had success with my recipes, thank you! Glad you enjoyed this one!

    1. Yes! You’ll probably want to do 2 separate crockpots though. I don’t know if it would all fit in one

  16. 5 stars
    I just made this today and it is fabulous!!!!!!

    I used light-cream cheese, no cilantro (per preference), chili powder, and regular corn.

    It’s one of the best chilies I’ve made.

  17. I substituted plain yogurt for the cream cheese and it was fine! I also made this a day ahead of serving which I think made it even more tasty!

  18. I’m making this right now! I’m so excited to share it with my church group tonight. One question. I used boneless skinless chicken thighs and the crock pot is set on high. Do you think they will cook faster and be done in about 4 hours? My crock pot runs hot even on low.

  19. 5 stars
    This is so good and easy to make. A local popular restaurant uses a secret family recipe to make white chicken chili. This is better. The various toppings allow one to customize their own serving. My only critique is recipe only makes 4 bowls. If you want 6-8 servings I would double recipe or only serve a cup. I guarantee seconds will be requested.

    1. This comment made my day!! So thrilled to hear this one is better 🙂 And thanks for the note about serving sizes! Happy New Year Bill!

  20. 5 stars
    This was delicious! I gave the recipe to my friend today. It was very tasty. I will definetely make it again!

  21. 5 stars
    I LOVE this recipe! My personal tweaks were to saute a chopped onion in a tablespoon of butter before adding the other ingredients, I used 1 1/2 lbs of chicken, and reduced the stock to 1 1/2 cups. The recipe yielded 9, 1 cup servings at 302 calories, 13g fat, 23g carb, 4g fiber, and 23g protein per cup. I froze the chili in 1 cup portions. They reheated wonderfully with a quick stir before serving.

    1. So happy to hear you enjoyed this white chicken chili! Thanks for sharing your changes and the nutrition facts 🙂

  22. 5 stars
    Wow, this is absolutely amazing!! Followed the recipe exactly and it came out perfect…love it…definitely a keeper. Thanks!!

  23. My Boyfriend is a USPS Mail Carrier. He came home one day with a large bowl of “White Chicken Chili” from a resident on his route… And at first taste… OMGOODNESS… I WAS HOOKED. Today, I am making my first batch and I am super excited! Thanks for the recipe !!!

    1. So glad to hear that!! Thanks Jill! I’m sure this would work in the instant pot; I haven’t personally tried it to give you specific timing, so hopefully someone else can chime in to your question here!

  24. 5 stars
    So good!!!!! Hubby approves too and he is a traditional red chili kind of guy. I used cilantro/lime seasoned chicken breasts from grocery store, added some diced green and red pepper for color and added a can of cream corn to thicken a little. This is a keeper for sure, thank you!!

    1. YAYY!! Thanks so much for your comment! 🙂 I’m soo happy to hear you guys loved this! And thanks for the awesome sub tips! 🙂

  25. 5 stars
    Made this and my husband and I loved it. Also made it last year for one of the Christmas holiday dinners and my family was spooning the crockpot clean. I actually did freeze half when I made it for my husband and I. About a month and a half later just took it out and put it in a pot on the stove and it was still delicious. In fact when my husband got a taste of it again, he said you have to make this again soon. Thank you!!!

    1. I am so happy to hear how much you guys loved this! Thanks for the tip on freezing and for your comment! 🙂

      1. Yes, it will work great on the stovetop!

        Add everything but the cream cheese and toppings/garnishes to a large stockpot and bring to a boil.
        Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through (165 degrees) (this will vary depending on the size of the chicken and if using thighs or breasts)
        Once chicken is cooked, turn heat to low and take out the chicken and shred in a separate bowl with 2 forks. Meanwhile, add soft cream cheese and whisk that into the soup. Once cream cheese is melted and smooth (incorporated into the soup), add the shredded chicken back in; garnish and enjoy!

  26. 5 stars
    Wonderfuly simple recipe the whole family loves! The seccond time preparing this we made these Modifications:
    – Added 3 cloves pressed garlic.
    – Substitute fresh oregano from garden.
    – Couldn’t find fire roasted corn, drained and rinsed 11oz can corn kernels and broiled in oven untill slightly browned with some charred edges.

    1. I’m so happy you guys loved this dish! Thanks so much for sharing your tips and modifications and for your comment! 🙂

  27. The store was out of green enchilada sauce, can I substitute with red? They were also out of fire roasted corn, I assume the corn I froze this summer will do? Thanks!

  28. 5 stars
    Hi there! I know I am three years late to this recipe gem. During COVID-19, I’ve been expanding my recipe “box” and this is certainly a keeper. I used chicken breast and low-sodium chicken broth; however I am certain that chicken thighs would elevate this dish even more. I am already perusing through your other hits and planning my next course. Thank you, Chelsea, for sharing.

  29. 5 stars
    Made this with a homemade green enchilada sauce and it was a huge hit with my in-laws who are great cooks! They asked for the recipe!!

  30. I am making this for the first time and misread the instructions (I used greek yogurt instead of cream cheese) and added it BEFORE cooking in the crock pot. It it ruined?

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