A super simple, dump-and-go white chicken chili made entirely in a slow cooker. This recipe uses convenient ingredients like frozen chicken meatballs, corn, and onions, along with canned beans and green chiles, all brought together in a creamy, taco-seasoned broth finished with cream cheese.
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To a slow cooker, add the frozen chopped onions, frozen sweet corn, frozen chicken meatballs, canned diced green chiles, and taco seasoning.
Pour in the entire carton of chicken stock.
Add the rinsed and drained great northern beans.
Stir all the ingredients together until well combined.
Cover and cook on high for 3-4 hours or on low for 6-8 hours.
During the last hour of cooking, add the block of cream cheese to the slow cooker and allow it to melt.
Once melted, stir the cream cheese into the chili until it's smooth and fully incorporated.
For a thicker chili, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the chili.
Allow the chili to cook for another 15 minutes with the lid on to thicken.
Serve hot and enjoy.
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