Crockpot White Chicken Chili is a family favorite around here and so easy to prepare. You can make this meal for under $5 making this a frugal meal idea.
For Serving: Chopped Cilantro, Sour Cream, Sliced Jalapeños, Avocados, crushed tortillas chips and shredded Monterey Jack Cheese
Instructions
Add the chicken, beans, corn, chicken broth, green chiles, onion, minced garlic, cumin, chili powder, dried oregano, salt and pepper to a 6-8 quart crock pot.
Stir to combine all the ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken shreds easily.
Remove the chicken, shred and return it back to the crock pot.
Serve topped with your favorite toppers and enjoy!
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. If you want a spicier chili, add fire roasted green chilis or a diced jalapeño to the crock pot. If you want the chili to be thicker, add a cornstarch slurry. Make the slurry by mixing together 2 Tbsp cornstarch with 2 Tbsp cold water and stir this mixture into the crock pot and cook on high until the chicken thickens.