A delightful twist on a classic white chicken chili, this recipe is creamy, flavorful, and perfect for any occasion.
Place the chicken breasts in the crockpot.
Cut the chicken into smaller pieces for faster cooking.
Add the white beans, salsa verde, cream cheese, ground cumin, minced garlic, black pepper, and chili powder to the crockpot.
Ensure the cream cheese is softened for easier mixing.
Cook on high for 3-4 hours or until the chicken is fully cooked and tender.
Stir occasionally to prevent sticking and ensure even cooking.
Shred the chicken using two forks and mix it back into the chili.
Shredding the chicken allows it to absorb more flavor from the chili.
Serve the chili in bowls and top with shredded cheddar cheese and crushed tortilla chips.
Add a dollop of sour cream or a sprinkle of fresh cilantro for extra flavor.
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