1 )  In a 6 quart Crock-Pot® Slow Cooker pour in the green enchilada sauce, drained and rinsed white beans, and fat-trimmed boneless skinless chicken thighs or breasts. (If you use breasts, cut each breast into 2-3 large pieces).

2 )  Add in the fire-roasted corn, diced fire-roasted 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 noting that stock does have a good amount of salt in it. Add in the chicken stock or broth. Stir everything until combined making sure the chicken is submerged in the liquid.

3 )  Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.

4 )  Remove the chicken from the crockpot and place in another bowl. Shred with two forks. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the Crock-Pot Slow Cooker.

5 )  Using a whisk, briskly whisk the cream cheese until it is smooth and completely incorporated. Add the shredded chicken back into the soup.

6 )  Serve with desired toppings. sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, jalapeños, Monterey Jack cheese, and/or tortilla strips.


Recipe Notes: Cook time will vary depending on which setting you use (low or high). *If you want this chili to be SUPER thick, just add one cup, but we like it best with 2 cups.


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