White Chicken Chili (crock pot)
Adjust the jalapenos and cholula hot sauce for your preferred spice level. Serve with fresh avocado, tomatoes, and extra cheese for garnish and added texture. Leftovers keep well in the fridge for 3–4 days or freeze for longer storage.
Time: Prep: 4 mins, Cook: 480 mins, Total: 484 mins
Servings: 8
Ingredients
- 2 cups chicken broth
- 1 pound chicken breast (shredded)
- ¼ cup heavy whipping cream
- 8 oz cream cheese
- ½ cup sour cream
- ½ cup mild salsa verde
- 4 oz canned diced green chilis
- 1 Tbsp diced jalapenos (canned) (reduce for a less spicy option)
- 1 Tbsp minced garlic
- ¼ tsp cholula chili lime hot sauce (omit if you don't like spicy)
- ½ cup white cheddar
- ½ cup pepper jack (if you want it milder, do all cheddar instead)
- 3 fresh oregano leaves (diced, about 1 tsp)
- ⅓ sweet white onion or yellow onion (diced)
- 1 sweet bell pepper (diced)
- Garnish with avocado, tomatoes, cheese
Instructions
- Turn the crock on low - add all of the ingredients. Salt and pepper the chicken.
- Cook for 8 hours.
- Remove chicken and shred.
- Stir the shredded chicken back in. Serve and top with avocado, tomatoes, and/or cheese.