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Award-Winning Slow Cooker White Chicken Chili

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PREP TIME
15 min
COOKING TIME
485 min
TOTAL TIME
500 min
SERVINGS
10 servings
Dinner
Award-Winning Slow Cooker White Chicken Chili
Ingredients
  • 1 (14 ounce) can chicken broth
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (1.25 ounce) package taco seasoning
  • 1 1/4 pounds skinless, boneless chicken breast
  • 2 (15 ounce) cans great northern beans
  • 1 (15 ounce) can white corn, drained
  • 1/2 cup sour cream
  • 1/2 cup shredded pepper Jack cheese, or to taste
Instructions
1
Acquire all necessary components.
2
Combine chicken, great northern beans, and corn in a slow cooker.
3
Prepare the liquid mixture by combining chicken broth, condensed soup, chile peppers, and taco seasoning in a bowl. Pour the prepared liquid over the top layer.
4
Seal the container and cook on Low for an extended period, 8 to 10 hours, until the chicken reaches a safe internal temperature and is no longer pink in its center. Use an instant-read thermometer to verify the chicken has reached a minimum internal temperature of 165 degrees F (74 degrees C).
5
Transfer the cooked chicken to a cutting board and shred it using two forks or cut it into small, manageable pieces. Return the shredded chicken to the slow cooker.
6
Add a dollop of sour cream and sprinkle pepper Jack cheese into the mixture. Cover the container once again and cook on Low for a short period, 3 to 5 minutes, until the cheese is fully incorporated and melted.