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Crockpot White Chicken Chili

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
This Crockpot White Chicken Chili comes together with pantry staples, frozen or thawed chicken, and a can of coconut milk that makes it impossibly creamy without any heavy cream. Set it, walk away, and come back to the best bowl of white chicken chili you've made at home. Dairy-free option, freezer-friendly, and ready for whatever toppings you have on hand.
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Ingredients

  • 1 lb Chicken Breast (frozen OR thawed)
  • (2) 15 oz Cans of White Navy Beans (drained)
  • 14 oz Can of Roasted Green Chiles
  • 1 15 oz Can of Green Enchilada Sauce
  • 16 oz Chicken Broth
  • 1 Packet of Taco Seasoning
  • 2 tsp Salt
  • 1 13 oz Can of Coconut Milk
  • 2 cups Frozen Corn
  • Toppings: Cheese, Sour Cream, Lime, Cilantro, Tortilla Chips, etc.

Instructions

  1. Add the whole chicken breasts, white beans, green chiles, enchilada sauce, chicken brother, taco seasoning, and salt to a crockpot. For thawed chicken: Cook on high for 4 hours or on low for 6 hours. For frozen chicken: Cook on high for 6 hours or on low for 9 hours.
  2. When only 30 minutes remain on the cooking time, remove the chicken and shred it. Add the canned coconut milk and frozen corn to the crockpot. Stir until the coconut milk is evenly combined, then add the shredded chicken back into the crockpot.
  3. Serve with your favorite toppings and enjoy!
Course: Main Course, Soup
Cuisine: Mexican
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