Why You’ll Love This Recipe

I love how hands-off this recipe is. With just a few minutes of prep, I can walk away and come back to a rich, creamy chili that tastes like it simmered all day—because it did! The ranch seasoning gives it a unique flavor twist, and the combination of Rotel, black beans, corn, and spices makes every bite feel comforting and satisfying. It’s one of those dishes I know everyone will devour, and the toppings take it over the top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large chicken breasts
black beans, drained and rinsed
canned corn, undrained
Rotel tomatoes with green chilis, undrained
ranch seasoning
ground cumin
chili powder
onion powder
water
cream cheese

Optional toppings:

shredded cheese
sour cream
avocado slices
chopped tomatoes
Fritos or tortilla chips

Directions

I start by spraying the bottom of my Crockpot with nonstick cooking spray.
Then I place the chicken breasts at the bottom and layer on the black beans, corn (with liquid), Rotel, ranch seasoning, cumin, chili powder, onion powder, and water. I mix everything together, but I don’t stir in the cream cheese yet.
I place the block of cream cheese on top of the mixture without mixing. This helps it melt slowly and blend in smoothly later.
I cook the chili on low for 6–8 hours or on high for 4 hours.
Once it’s done, I stir everything together and shred the chicken right in the pot. It’s tender enough to fall apart easily.
I serve it hot and top with all my favorite toppings like shredded cheese, sour cream, avocado, or tortilla chips.

Servings and timing

This recipe makes 4 hearty servings and takes:

Prep Time: 10 minutes
Cook Time: 6 hours (on low) or 4 hours (on high)
Total Time: 6 hours 10 minutes

Variations

When I want to change things up, I use leftover shredded chicken or rotisserie chicken to cut down the cooking time. I sometimes add white beans or swap the black beans for pinto beans. If I’m feeling bold, I stir in chopped jalapeños or use spicy Rotel for a kick. And for a thicker texture, I mash some of the beans after cooking.

storage/reheating

Leftovers keep really well. I store the chili in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it gently on the stove over low heat. If it thickens too much, I add a splash of water or broth to loosen it up. This chili also freezes beautifully—I freeze it in single portions for quick, satisfying lunches.

FAQs

Can I use cooked chicken instead of raw?

Yes, I often use shredded rotisserie chicken if I want to speed things up. When using pre-cooked chicken, I reduce the cooking time to about 2 hours on low or 1 hour on high—just enough to heat everything through and let the flavors meld.

Do I need to drain the corn and tomatoes?

No, I use the full contents of the corn and Rotel cans, liquid included. That extra moisture helps keep the chicken juicy and creates a perfect chili consistency.

Is there a dairy-free option?

To make it dairy-free, I skip the cream cheese or replace it with a dairy-free alternative. The chili still tastes great without it, just less creamy. A splash of coconut milk or unsweetened almond milk can also help add a creamy texture.

Can I double this recipe?

Definitely. I double all the ingredients and cook it in a 6-quart Crockpot. The cooking time stays the same. It’s perfect for feeding a crowd or freezing extras for later.

What’s the best way to shred the chicken?

I usually shred the chicken directly in the Crockpot using two forks. It’s super tender and falls apart easily. If I want a faster method, I use a hand mixer on low right in the pot for quick, even shredding.

Conclusion

This Crockpot White Chicken Chili is a cozy, no-fuss dinner that always hits the spot. I love how creamy, flavorful, and filling it is—with just the right balance of spice and richness. Whether I’m cooking for a busy weeknight or prepping meals for later, this recipe is a keeper in my kitchen. The toppings make it endlessly customizable, and the leftovers are even better the next day.