Award-Winning White Chicken Chili
This crockpot white chicken chili recipe is easy to make in your slow cooker. It's won several chili competitions and is a definite crowd-pleaser!
chicken broth
1
(14 ounce) can
condensed cream of chicken soup
1
(10.5 ounce) can
chopped green chile peppers
1
(4 ounce) can
taco seasoning
1
(1.25 ounce) package
skinless, boneless chicken breast
1 ¼
pounds
great northern beans
2
(15 ounce) cans
white corn, drained
1
(15 ounce) can
sour cream
½
cup
shredded pepper Jack cheese, or to taste
½
cup
 Gather the ingredients.
  Layer chicken, great northern beans, and corn in a slow cooker.
  Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.
  Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
  Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.
