This wonderful recipe has become a favorite of ours and several of our friends. In fact, we had a chili fundraiser last night at church, and this was the recipe used for the White Chicken Chili. I can’t believe I’m saying this, but I totally forgot about this recipe ALL winter long, and last night was the first time we’ve had this yummy dish all year. It was SO good! Family, I promise to make this for us soon! 🙂
Place all ingredients in a crockpot. Cook on low all day or on high for 4-5 hours. Before serving, use forks and shred the chicken. (This chili is so good that it doesn’t even need cheese or sour cream on top! But you can add those if you wish.)
***In the past, no matter how much I stirred, we still ended up with little lumps of cream cheese. I don’t mind – since I heart cream cheese – but I wanted to find a solution to this. One thing that helps is to microwave-melt the cream cheese with a little of the liquid that goes into the crock pot. Get it creamy, t Then stir it into the chili.
Easy enough? I can’t wait to make this again! 🙂