Crockpot White Chicken Chili

We're right on the heels of Chili season. Granted it will take Texas a good long while to catch up on the temperature front. But in the interim, I'll blast my AC and pretend it's Chicken Chili weather out there.

I don't often reach for my crockpot as I usually prefer my dutch oven for slow cooking. However, I find pulled chicken out of the crockpot is always so tender and moist. And who doesn't love a dump-and-walk-away kind of a meal?

White Chicken Chili is wonderful for weeknight meals, but it would also make for a great addition to a potluck or party buffet. It's easy to keep warm in the crockpot and folks can customize to their own liking with different toppings like pepper jack cheese and avocado.

Crockpot White Chicken Chili

Ingredients

· 2 boneless, skinless chicken breasts

· 1 tsp salt

· 1 tsp cumin

· ½ tsp coriander

· ½ tsp black pepper

· ¼ tsp dried oregano

· ¼ tsp crushed red pepper

· ½ medium onion, diced

· 3 garlic cloves, minced

· 7oz canned green chiles, diced

· 12oz frozen corn kernels

· 15oz can cannellini beans, drained

· 3oz cream cheese, cubed

· 2 ½ cup chicken stock

· Juice of a lime

For garnish

· Pepper jack cheese, shredded

· Cilantro, chopped

· Avocado, diced

· Corn chips

· Lime wedges

Combine all ingredients but the lime juice in the bowl of a crockpot. Cook on high for 4 hours. Remove the chicken breasts and shred into bite size pieces using two forks. Mix shredded chicken back into the chili. Keep warm until serving.

Just before serving, stir in the lime juice. Ladle into bowls and garnish as desired.

Serves 4

Notes

Build-your-own-chili-bowl makes for a great buffet concept. I like to adorn the table with bowls of self-serve toppings – avocado, pepper jack, pickled jalapenos, sour cream, hot sauce, cilantro, limes, and Fritos.

Gluten Free Friendly!