White Chicken Chili (crock pot)
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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 - chochula 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 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.
Notes
- If you only have 4 hours: Turn the crock to high. Add all of the ingredients except the cheese, sour cream, heavy cream, and cream cheese. Cook on low for 2 hours. Remove chicken and shred. Return chicken to slow cooker, add remaining ingredients, and cook for another 2 hours on high.
- Reduce or omit the jalapenos, hot sauce, and pepper jack if you don’t like spice
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