Go Back
Print

Green and White Slow Cooker Chicken Chile

This Green and White Slow Cooker Chicken Chile is a winter favorite. It is made with mostly ingredients you can keep on hand in your pantry.
Course dinner
Cuisine American, Mexican, Southwestern
Keyword "Chicken Salad", Chile, Slow Cooker, White Chicken Chile
Prep Time 15 minutes
Cook Time 4 hours
Servings 8

Equipment

  • 1 large slow cooker
  • 1 Large Spoon

Ingredients

  • 2 lb. cooked shredded chicken breast or rotisserie chicken
  • 2 28 oz. cans of mild green enchilada sauce
  • 1 c. of fresh roasted diced Hatch green chilis or 2 large cans
  • 4 15 oz. cans of white beans
  • 2 medium diced onions or 1 c. dehydrated diced onions
  • 2 16 oz. bags of frozen white corn
  • 1 quart of chicken stock
  • 1 package of taco seasoning 1 oz.
  • 1 ½ T. Trader Joe's Elote Seasoning
  • 1 t. salt
  • 2 c. half and half
  • ½ c. flour

Instructions

  • Add all of the ingredients to a large slow cooker except for the half and half and flour. Stir to combine.
  • Cook on low for 6-7 hours or high 3-4 hours until everything is thoroughly heated through and the mixture is bubbling.
  • Heat the cream to a low simmer then slowly whisk in the flour making sure it is fully incorporated and that there are not lumps.
  • Add the cream and flour to the chili and cook for another 20-30 minutes tasting to ensure all of the flour is cooked out.
  • Serve with Cotija cheese, sliced avocado, pickled onions, and sour cream. Top with crumbled tortilla chips.