Easy Crockpot White Chicken Chilli Recipe

This Crockpot white chicken chilli recipe is effortless to prepare in a slow cooker. It has won several chilli competitions and is sure to please a crowd.

Ingredients

• 1 (400 ml) carton chicken stock
• 1 (300 g) tin condensed cream of chicken soup
• 1 (115 g) tin chopped green chilli peppers
• 1 (35 g) sachet taco seasoning
• 570 g skinless, boneless chicken breast
• 2 (425 g) tins great northern beans
• 1 (425 g) tin sweetcorn, drained
• 120 ml soured cream
• 60 g grated Pepper Jack cheese, or to taste

Directions

1. Assemble all the ingredients.
2. Place the chicken, great northern beans and sweetcorn in layers in the slow cooker.
3. In a bowl, combine the chicken stock, condensed soup, chilli peppers and taco seasoning. Pour the mixture over the ingredients in the slow cooker.
4. Cover and cook on Low for 8 to 10 hours, until the chicken is no longer pink in the middle and its juices run clear. A probe thermometer inserted into the centre should register at least 74°C (165°F).
5. Move the chicken to a chopping board, then shred it using two forks or chop it into bite-sized pieces. Put it back into the slow cooker.
6. Mix in the soured cream and Pepper Jack cheese. Cover and cook on Low for 3 to 5 minutes, until the cheese has melted.

Recipe Tip

If using cooked, chopped chicken in Step 2, cook the chilli on Low for 3 to 4 hours.

Nutrition Facts (per serving)